I found this wonderfully sounding recipe one day for a roasted cauliflower soup. You roasted the heavily seasoned cauliflower and added it to your soup when it was almost done. The recipe turned out to be a bust, out of it came the wonderfully seasoned roasted cauliflower though.
Before I added the finished cauliflower to the soup I tasted it, the kids tasted it and we couldn’t get enough. It was like eating candy or potato chips. None of us could stop. Unfortunately I added it to the soup with was so bland and needed doctoring just to eat it for dinner. I tossed the soup recipe but kept the first part and make this as a side dish often.
Seasoned Roasted Cauliflower:
- 1 large head of cauliflower, broken into florets
- 2-3 Tbs of olive oil
- 4 cloves garlic, pressed or chopped
- 1/4 tsp nutmeg
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
Preheat oven to 450 degrees.
Toss all of the ingredients in a bowl and mix until evenly coated. Sometimes I even shake it all together in a gallon bag.
Spread on a foil lined baking sheet, and roast for 30-40 minutes or until tender. Stirring once or twice to evenly brown.