I was never a fan of cauliflower growing up. Every time I tried cauliflower it was always mushy and tasteless (Ewwww), so I had just given up on liking it. Until one day my mentor introduced me to roasted cauliflower. At first I was apprehensive because of my past encounters with this white cruciferous beauty. But once I took the first bite, I fell in love...it was NOT MUSHY!!! I left my mentors house inspired to add even more flavor to this dish. And that is how this Scrumptious Oven-Roasted Cauliflower was born. Enjoy!
Ingredients
1 medium head cauliflower
½ teaspoon salt
½ teaspoon cracked black pepper
½ teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon parsley
3 tablespoon olive oil
Directions
Preheat the oven to 425°F. Cut the cauliflower into 1-inch florets. In a small bowl, combine salt, black pepper, garlic powder, smoked paprika, and parsley. Set aside. Drizzle the olive oil over the cauliflower and toss evenly to coat. Sprinkle the spice mixture over the cauliflower and toss to evenly coat. Place the cauliflower florets in a single layer on a baking sheet lined with parchment paper. Roast for 10 minutes. Remove the baking sheet from the oven and using a fork gently turn the florets over with the flat surfaces pressed directly against the baking sheet. Roast cauliflower for 15-20 minutes longer or until it is tender.
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