Food Junkie: Creole Roasted Cauliflower

Y’all… it’s been a hot minute since we have talked about food, which in my opinion is tragic!  Part of this is because I have been so incredibly busy in both my work and personal life.  I don’t think that I have had a single day since the first of March that hasn’t been at least partially dedicated to something, whether it be my day job, something for the blog, or family stuff.  I haven’t been able to make it to the grocery store on a regular basis, so I try to make-do with what I have on hand.

Creole Cauliflower

via GalleryHip.com

Something that I recently discovered is that a whole head of cauliflower stays good for a pretty long time, so long as it’s wrapped up and kept in the fridge.  I was thrilled with this discovery because cauliflower is one of the few things I regularly have that doesn’t require defrosting. About a week or so ago I was wracking my brain before I left work desperately trying to think of something to make for dinner.  As you all know, pasta is always a go to, but is not always the healthiest of options.  I thought about the cauliflower I had in my fridge and decided that I would add it to the pasta so I would have something that at least resembled healthy in a giant bowl of carb-y goodness.

We talk a lot about food at my office, so when I mentioned that I was thinking up dinner ideas, one of the ladies I work with was talking about how much she loved the chicken she made the night before with Tony Cachere’s Creole Seasoning (something that I also love).  Inspiration was struck.  I packed up my computer, jotted down a few ingredient ideas, and headed home mouth watering and eager to make creole cauliflower.

 

What you need:

1 head of cauliflower, chopped into bites-ized florets
Olive oil
Creole Seasoning (I recommend Tony Cachere’s)

What to do:

1. Pre-heat oven to 425*
2. Place cauliflower in a large zip-top bag
3. Pour just enough olive oil to coat the cauliflower
4. Sprinkle in some seasoning. I recommend starting light, this stuff packs a punch.  Just make sure that you have enough in there to season all the cauliflower.
5. SHAKE IT UP!
6. Spread out on a baking sheet, preferably lined with parchment paper.
7. Roast at 425* for at least 15 minutes, then shake up the pan or flip the pieces over to get a good roast on all sides. Cook for another 15 minutes.

After the 30 minutes has passed, check the cauliflower.  Sometimes I like to let mine go a little longer depending on what I’m going with it.  But as long as it has a good browning/char and can be pierced with a fork, they are good for me!

creole cauliflower

Mouth watering creole cauliflower over pasta

Creole Roasted Cauliflower can be served as a side, as a main dish, or in accompaniment with something like pasta!  As much as I LOVE this stuff, I’m always looking for new recipes or ideas… tell me what your favorite cauliflower (or roasted veggie) dish is in the comments below!

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