Sometimes getting the family (or yourself) to eat certain things means finding the right combo of flavors that make you appreciate what you’ve been avoiding. For my kids and me, the same ‘ol salt and pepper cauliflower was getting boring and I found we weren’t making it very often anymore.
To accompany a lovely, spiced pork tenderloin one evening, I figured a nicely seasoned cauliflower might go well and maybe it would be just different enough that we’d eat it. Well, the pan was left empty by the end of dinner and I have found myself making this side dish a couple of times a week ever since! Yay for cruciferous veggies with a kick!
The coconut oil mixed with the sea salt and chili powder kinda help the cauliflower to caramelize beautifully which gives such a punch of crunch and flavor, you’ll find yourself licking the parchment paper for any leftover bits. I’m guessing one might do this. I have no experience in this area.
Adjust the seasonings to your taste, adding more or less of each spice. We do just a sprinkling of chili powder so it doesn’t get too spicy for the kiddos.
- 1 Head Organic Cauliflower, washed and cut/broken into bite size pieces
- ¼ C Coconut Oil, melted
- Coarse Sea Salt
- Freshly Ground Pepper
- Chili Powder
- Granulated Onion
- 1) Preheat oven to 450°.
- 2) Line a large baking sheet with parchment paper, set aside.
- 3) Place cauliflower pieces in a large bowl. Pour melted coconut oil over pieces and toss to coat.
- 4) Sprinkle spices on cauliflower in desired amounts, toss to coat.
- 5) Spread seasoned cauliflower evenly on parchment paper.
- 6) Bake 20 minutes, or until cauliflower is tender and bottoms have caramelized. I love caramelized bottoms!