January 27, 2014 January 27, 2014/ Morgan
I’m a total cauliflower ADDICT lately, I tell ya! I go Trader Joe’s and buy at least 3 heads at a time. To eat mostly by myself (my daughter eats a lot too actually!) With all of this cauliflower eating I have been coming up with many different ways to prepare it. My favorite it still roasted and seasoned. That still gives us SO MANY OPTIONS!
This pizza one was a huge hit at our home. You can make (vegan!) pizza flavored anything and someone is bound to get excited. I think the most fun part is dipping these though. I love dips (in case you didn’t notice in my recipe section there are a lot of dips.) This one was just a store bought tomato sauce (this one!) with some spices (I added some oregano and basil.) You can use whatever favorite pizza sauce you like!
You can check out the nutrition facts on eating a WHOLE HEAD of cauliflower on my Vegan Roasted Nacho Cheese Cauliflower.
Oh hey look – my cat Pepper wanted to be in the picture. She actually swatted at my hand when I tried to move her. How dare I move a cat out of the wonderful warm rays of sunshine?!
- 1 head cauliflower
- 1 Tablespoon Italian seasoning
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder (why powder? It doesn’t burn in the oven like fresh!)
- 1/4 teaspoon chile flakes
- 1/4 teaspoon crushed fennel
- pinch of salt
Preheat your oven to 425. Line a baking sheet with parchment paper or a Silpat baking mat. Put the bite sized pieces of cauliflower on the pan in a single layer (you may need two pans depending on the size of your pan and/or cauliflower!)
Bake for 20 minutes and remove from the oven. Leave your oven on.
Mix the Italian seasoning, onion powder, garlic powder, chile flakes, crushed fennel and salt together.
Now toss the hot cauliflower with the seasoning blend. It should stick well since it’s warm and steamy.
Put the cauliflower back on the baking sheet and bake for another 10-15 minutes, or until they are as browned as you desire. I like mine really crispy and toasty!