Whole30 Whole Roasted Creole Cauliflower
Confession: I'll spend HOURS a week cooking but complain to no end about chopping cauliflower. It's messy and it makes my countertop (not to mention my floor) a disaster zone with all it's little pieces (I'm particularly OCD in my kitchen.) But fear not, if you feel me on this one, because I have a solution: whole roasted cauliflower. If you've never tried it, it's a game changer. It does take a bit longer to roast, but it's essentially zero prep time - just let the oven do the work.
I know cauliflower is SUPER trending this year (and for the last few, I'd venture to say) and it's practically become my #1 veggie to have on hand. I make everything with it, pizza, rice, soup - you name it. This Creole Roasted Cauliflower is a fun new way to enjoy not only cauliflower but our Mesa de Vida cooking sauces. They're an easy to use, Whole30 friendly, whole foods based product that you can use in a variety of ways in the kitchen. They're perfect for braises, stir-frys, soups, and more. I used the Creole sauce to coat the cauliflower, giving it a nice "crust" that was bursting with flavor.
Here's how to make it
1 head of cauliflower
1. Start by preheating oven to 450, then washing and drying the head of cauliflower (trimming off the stem or leaves)
2. Lay the cauliflower on a baking sheet, greased or covered with a baking mat, then drizzle generously with oil and a heavy sprinkle of salt.
3. Roasst for 30 minutes at 450 and carefully remove.
4. Brush or smear on 1/4 of cooking sauce, carefully not to burn yourself. I use a silicon brush (or a bbq/grilling brush) to paint the sauce on, using tongs to roatate as needed. Coat fully, then return to oven.
5. Bake for another 30 minutes, the test by cutting into the cauliflower with a knife. If the cauliflower is still very tough, you can continue cooking time, lowering the temperature to 400.
6. When cooked to desired firmness (some prefer a little crunch still, while others prefer their cauli falling apart) remove and let cool and then slice into pieces or florets. I like to cut into slices, think cauliflower steaks, and use as the base of my meal, topping with other veggies and a protein.
There have it. A no mess, floret-free way to enjoy roasted cauliflower with tons of flavor.