Roasted Caulifower

Roasted Cauliflower is something I got turned onto a couple years ago when my father-in-law was diagnosed with Diabetes. I was desperately looking for healthy, yummy, low carb snack foods. There are only so many raw veggies and sugar free jellos a person can take. Cauliflower is a veggie that raw can be pretty well blah. But when cooked it can take on the flavors of so many amazing things! Roasted is one of those ways that takes about 5 minutes to prep, 25 minutes to roast, and everyone including small children love! Here is one on my family's favorite. 

Ingredients

FOR THE CAULIFLOWER:

• 1 head of Cauliflower
• 1/2 cup Extra Virgin Olive Oil
• 1 Tbsp Garlic Salt
• 1 tsp Creole Seasoning
• 2 Tbsp Lemon Juice
• Pinch Red Pepper Flakes **optional
• 
  

Utensils You'll need:

• Cutting Board
• Sharp Cutting Knife
• Small Bowl For Oil
• Basting Brush
• Fork 
• Baking Dish

directions

FOR THE ROASTED Cauliflower:

1. Preheat oven to 425                                                   
2. Turn cauliflower upside down and with sharp knife trim off the majority of the greenery with one cut.
3. Next cut cauliflower head in half.                          
4. Take 1 half and make a triangle cut like pictured here to remove the stem. The cauliflower will start to fall apart into smaller florets.                                
5. Repeat with second half. 
6. Place florets in baking dish. I used my Pampered Chef Stone and place a drip pan underneath because it WILL make a mess in your oven.                           
7. Next take a small bowl and pour about 1/2 cup of olive oil and mix lemon juice, Creole, garlic salt, and a few red pepper flakes if you like a little heat or a lot of heat. Depending on the size of Cauliflower you have you may need more oil and seasoning. I bought a huge head from Sam's so had to make about twice as much as I do for Cauliflower bought from say Wal-Mart. 
8. Rotate cauliflower to make sure it gets completely coated in oil mixture. 
9. Place baking dish in preheated oven and roast for 25 minutes. 
10. It will be very hot when it comes out but you need to taste a small piece (carefully) often though not always the cauliflower needs a hit of salt while still hot. Taste and you decide.

Hope you like this as much as my family does

PS Cutting the cauliflower leaves a bit of a mess that cleans up best with a damp cloth or sponge. A dry cloth leaves most of it still behind