Garlicky cauliflower florets seasoned with lemon pepper and crushed red peppers. This combination is perfect for a quick and healthy snack or as a side to any dish.
Have you ever tried roasted cauliflower? If you haven’t, you’re missing out!
Roasted cauliflower has a smoky distinctive taste. Cooking the cauliflower this way brings out extra flavor from the vegetable. A little bit of seasoning and you have yourself a snack or a simple but delicious side.
You see that plate in the photo? I demolished it all by myself while I was preparing another dish for dinner. Nope, I didn’t share it with anyone.
What do I love about it? Let’s see… There’s the aromatic taste of garlic, a hint of citrus from the lemon pepper, and just a little bit of spiciness from the crushed red pepper. I popped one cauliflower floret after the other into my mouth. The next thing I knew… There was nothing left on the plate. It was that good. Unfortunately, that meant I wasn’t hungry during dinner… Oops.
If you’re not a fan of cauliflower, I do recommend trying roasted cauliflower. It really does taste different. =)
Not convinced? It takes about 20 minutes to make with only a few ingredients. It’s a great source of Vitamin C and Vitamin K as well as fiber and helps provide cardiovascular and digestive support. So if you’re looking for a vegetable with tons of health benefits, this is one of them.
Go! Try it!
First, preheat the oven to 4000F and line a baking sheet with foil.
Cut the cauliflower into small florets. Wash them and allow them to dry for a few minutes.
Spread the cauliflower on the baking sheet and drizzle on olive oil.
Mince garlic and place them over the cauliflower. Um… I’ll admit it. I have bad aim even when the target is stationary *sigh*
Sprinkle on the lemon pepper, salt, and crushed red pepper. Try to aim for the cauliflower. Again, I kept missing the florets and ended up seasoning the baking sheet instead.
Place the baking sheet in the oven and roast for about 10 minutes. Remove the baking sheet from the oven, and turn the cauliflower over once. Roast for another 10 minutes.
Remove the cauliflower from the oven. Allow it to cool for a few minutes before plating.
I know I did. =)
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