Thursday, October 18, 2012
This is my new way in enjoying cauliflower!
Roasted to perfection, with a crisp, savory coating - zippy and tangy from the Creole spices and lemon, this is one snappy side dish that will be making a comeback in my kitchen many times. A great way to enjoy cauliflower.
Hope you try it as I think you will like it too. Enjoy!
1 head of cauliflower, cut into florets
1/2 teaspoon minced garlic
1 teaspoon sea salt
1 tablespoon salt-free Creole seasoning
1 tablespoon cornstarch
1/4 cup olive oil
Preheat oven to 425 degrees F.
Whisk the garlic, salt, Creole seasoning, cornstarch with the oil in a medium bowl.
Wash the cauliflower with cold water and toss thoroughly with the seasoning mixture.
Arrange florets on a baking pan and roast for 8 minutes. Turn the florets over and roast for 7 minutes.
Turn the oven to broil and cook for 3 minutes. Turn the florets over and cook for 2 minutes. Remove to a serving dish or individual servers.