Roasted Cauliflower Florets

A great source of vitamin C, vitamin K, and B vitamins, a good source of fiber, and antioxidants, cauliflower makes a great side dish. The seasoning blend used in the recipe adds both color and flavor to the florets. 

Roasted Cauliflower Florets      4 side dish servings 

1 head cauliflower

1/4 cup olive oil 

1 1/2 teaspoons paprika  

1 teaspoon garlic powder  

1 teaspoon onion powder  

1/4 teaspoon chili powder  

1 teaspoon cumin  

1/4 teaspoon pepper

1 teaspoon salt

1. Preheat the oven to 425°. 
2. Rinse the cauliflower cut the florets off, placing them in a large bowl. 
3. Drizzle the olive oil over the florets, and add the seasoning. Toss together. 
   
4. Spread evenly over the prepared cookie sheet. Bake in preheated oven for about 30 minutes or until the edges are browned and crisp. Stir once or twice during the cooking time.

Recipe without photo . . .

Roasted Cauliflower Florets      4 side dish servings 

1 head cauliflower

1/4 cup olive oil 

1 1/2 teaspoons paprika  

1 teaspoon garlic powder  

1 teaspoon onion powder  

1/4 teaspoon chili powder  

1 teaspoon cumin  

1/4 teaspoon pepper

1 teaspoon salt

1. Preheat the oven to 425°. 
2. Rinse the cauliflower cut the florets off, placing them in a large bowl. 
3. Drizzle the olive oil over the florets, and add the seasoning. Toss together.
4. Spread evenly over the prepared cookie sheet. Bake in preheated oven for about 30 minutes or until the edges are browned and crisp. Stir once or twice during the cooking time.