Happy Monday! It is the start of another beautiful week and I am here to share with you the most versatile side dish you are ever going to make! I’m sure most of you have heard of this healthy veggie alternative – Oven Roasted Cauliflower. After I figured out how to make it not soggy but crispy, and add some much needed flavor to the vegetable, I was sold. Like SOLD.
I made it for my family on a recent trip and my dad asked what I was making, “oven roasted cauliflower!!” I exclaimed. All I got in response was an “ewwwww” followed by a crinkled nose. Well, later that night we caught him eating it straight out of the serving dish! He never did admit that he actually liked it, but we all knew. 😉
One of the most popular substitutes for oven roasted cauliflower is to replace traditional chicken wings. For obvious reasons such as it is baked with a minimal amount of oil instead of deep fried, and the fact that it is a vegetable.
If you are still skeptical, trust me, I am a meat eater. I never thought a vegetable could replace that. But it is so darn good! Definitely a great option to have in the recipe binder for those nights that you just want something healthy.
Tips & Tricks
This is the easiest way to separate and break apart a whole head of cauliflower.
First, pull off any green leaves at the bottom and then cut off the stem. Compost any leaves and the stem. Now starting at the bottom of the head of cauliflower start breaking off the florets. The easiest way is to just grasp the floret firmly and bend it down so the cauliflower florets snap off. They will come off in large florets at first.
After the head has been broken down, break down all of the large florets into smaller florets. You can do this by hand too or use a small paring knife to break them down. You will want to get them around the same size as the florets in the picture below.
No breadcrumbs in your pantry? no worries!
I can not even count the number of times I have *thought* that I had breadcrumbs in the pantry, only to get half way through a recipe and realize, no breadcrumbs!
Instead of running to the store in the middle of cooking, I just make my own!
All you will need is a few pieces of whatever type of bread you have on hand. You can use literally any type of sliced bread, buns, bagels, etc.
Now, preheat your oven to 350°F and throw a few pieces of that bread in a blender. Yup, a blender (or food processor) wiz and whirl it a few times and ta-dah! You’ll have breadcrumbs! Pour them on a large baking sheet, spread them out in a thin layer and bake them for 5 minutes. This dehydrates the breadcrumbs super quickly so they become just like the ones you buy at the store! Remove from the oven and measure out whatever amount that you need for the recipe!
What Can I use oven roasted cauliflower with?
- Use as a replacement for chicken breast in salad.
- Toss with any “wing” flavor or seasoning to have healthy, meat-free faux chicken wings!
- Serve as a simple side dish (it seriously goes with anything!) Like this Honey Dijon Salmon!
- a great option to include in a meal prep lunch bowl!
Later this week I will be posting my FAVORITE way to eat this oven roasted cauliflower. Make sure you subscribe to our email list, cause you won’t want to miss this one!
Oven Roasted Cauliflower
- 1 whole head of Cauliflower
- 1/3 cup Breadcrumbs
- ¼ cup Extra Virgin Olive Oil
- 1 teaspoon Salt
- Pepper, to taste
- ½ teaspoon Granulated Garlic Powder
- ½ teaspoon Onion Powder
- Preheat oven to 425°F and line a large sheet pan with parchment paper.
- Peel head of cauliflower and break florets into small pieces.
- In a large bowl combine cauliflower florets and olive oil. Toss to completely coat the cauliflower florets.
- In the same bowl sprinkle the breadcrumbs, salt, pepper, granulated garlic powder, and onion powder on top. Toss again to fully coat the cauliflower florets.
- Pour onto lined sheet pan and spread the cauliflower florets out in one layer.
- Bake for 15 minutes, take the sheet pan out of the oven and flip the florets. Return to the oven and bake for an additional 15 minutes. Bake until the cauliflower florets are golden brown and slightly crispy.
- Serve immediately.