Tuesday, February 21, 2012

Roasted Seasoned Cauliflower

I got this recipe out of a new cookbook I got called "Pillsbury Annual Recipes 2012."  This is the first thing I've made out of it so far, but it does seem to have a lot of good recipes.  The recipe is also on the Pillsbury website.  I'm going to try this recipe with broccoli or do a broccoli/cauliflower blend.

1 head cauliflower (1.5 lbs) divided into large florets (about 6 cups.)
4 tsp olive or canola oil
1 tsp chili powder
1 tsp garlic powder
1/8 tsp salt

Heat oven to 400 degrees.  Line a 15x10x1 inch pain with foil and spray with cooking spray.  Cut cauliflower florets into 1/2 inch slices.  Place in a 3 quart bowl.

In a small bowl, mix remaining ingredients.  Pour over cauliflower, tossing to coat cauliflower.  Spread in pan.

Roast uncovered 20-25 minutes, turning after 10 minutes, until cauliflower is tender and slightly brown around the edges.

1 comment: