Rich in vitamins C and K, roasted cauliflower is a quick and tasty side dish that’s good for you too. And with this recipe from Food Bank volunteer Edith, you can easily adapt it to accompany all kinds of main dishes. Whether you opt for Edith’s Mexican, Middle Eastern or Italian seasoning suggestions, there’s sure to be an option that fits your panty and tickles your palate.
Ingredients
- One medium to large head of cauliflower
- 2-3 TBSP olive oil
Version 1: Mexican spices
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cumin
- ¼ tsp pepper
- ½ tsp salt
To serve, top with: Sliced red or green onion, cilantro, lime wedges and/or diced avocado
Version 2: Middle Eastern spice
- Zest of one lemon
- ½ tsp salt
- ¼ tsp pepper
- 1 tsp za’atar
To serve, top with: ¼ cup pomegranate seeds, and 2 TBSP each of chopped fresh mint and dill, 2 TBSP chopped pistachios, drizzle with tahini
Version 3: Italian spices
- 1 cup grape or cherry tomatoes
- 1 TBSP Italian seasoning
- 1 tsp lemon juice
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp pepper
To serve, top with: Lemon zest, ¼ cup grated parmesan and red pepper flakes
Instructions
Preheat oven to 425 degrees F.
To serve, top with: cilantro, chopped red or green onion, lime wedges and/or diced avocado
Cut the cauliflower into florets. In a large bowl, toss cauliflower with olive oil and spice mixture of your choice until well coated.
Spread cauliflower in a single layer on a lined baking sheet, and bake for 25-40 minutes, until desired tenderness. Toss with remaining ingredients and serve.
Share your recipe to be part of our 50th anniversary
Do you have a favorite recipe for veggies like squash, cabbage, beets, or other fresh veggies? We want to hear from you! To help mark our 50th anniversary, we’re compiling a Food Bank Community Cookbook. Submitting a recipe is easy – you can even upload a picture of your recipe rather than typing it out – and you’ll be credited for your contribution. Submit your recipe here.
