Roasted veggies are always delicious, but there’s
something magical that happens to cauliflower
in the oven. It gets so crispy and nutty, and that
flavor is brought out even more with the spices
here. I’m happy to just eat a bowl of this for
dinner, maybe with an egg on top
1 head cauliflower, cut into small pieces
2 cloves garlic, unpeeled
1 tbsp butter, melted
1 tsp smoked paprika
½ tsp cayenne pepper
salt and pepper
Turn the oven to 400 °F.
In a medium-sized roasting pan, arrange the cauliflower pieces and the unpeeled cloves of garlic. Pour the butter over the cauliflower and then sprinkle the spices over top. Use your hands to thoroughly coat the cauliflower with butter and spices.
Bake for 45 minutes to 1 hour, depending on how crispy you like the florets. Squeeze the roasted garlic throughout and trash the skins.
1 head cauliflower, cut into small pieces
2 cloves garlic, unpeeled
1 tbsp butter, melted
1 tsp smoked paprika
½ tsp cayenne pepper
salt and pepper
Turn the oven to 400 °F.
In a medium-sized roasting pan, arrange the cauliflower pieces and the unpeeled cloves of garlic. Pour the butter over the cauliflower and then sprinkle the spices over top. Use your hands to thoroughly coat the cauliflower with butter and spices.
Bake for 45 minutes to 1 hour, depending on how crispy you like the florets. Squeeze the roasted garlic throughout and trash the skins.
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