First, let me say, I hate the word humpday – always have. But…it did rhyme so I went with it! I have been trying to be a doer instead of just a Pinner lately. I literally have 140+ recipes Pinned so now its time to start making some of them. My kitchen has been busy the last few weeksI love cauliflower raw and even a little steamed but this was fabulous! I saw one similar to this but I wanted to change it up so here goes…(oh and if you want to Pin it for later: HERE)
Since I was making this for the first time I didn’t want to waste an entire head of cauliflower so I chopped up one cup (make sure you are getting it about the same size so it will cook at the same rate-figured this out towards the end
I took the chopped cauliflower and tossed it in about 1 1/2 teaspoons of extra virgin olive oil.
Then I tossed the coated cauliflower florets in a spice mix of sea salt, fresh cracked black pepper, red chili flakes, and the key here, fennel seed. That fennel seed was phenomenal – roasted with the cauliflower-wowzers!
Then I placed the cauliflower on a tinfoil laden baking sheet and place in a 425º oven.
I baked them, turning and rotating each floret every 15 minutes until they were golden brown, almost looking a but burnt honestly.
While that was baking I went out to the garden and got some flat leaf parsley and some sweet mint.
Once the cauliflower was roasted to my liking I took it out of the oven and sprinkled some fresh flat leaf parsley on top. Then, for a refreshing drink, I muddled some mint leaves in a jar and then added ice and water…nice little snack. I am actually craving more of the cauliflower-I may be making the rest of that head tonight!
Pin it and try it HERE!