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.
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
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 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!