hummus<\/a> or other dip.<\/p>\nThe first time I tried roasted cauliflower as an adult, I couldn’t believe my senses. It didn’t SMELL like the nasty cauliflower of my youth. It certainly didn’t TASTE like dead veggie. And thus my opinion of cauliflower was changed overnight.<\/p>\n
I think roasting has become one of my favorite ways to cook, ever since becoming a mom. It’s fast, it imparts great flavor to foods, adds terrific color, and best of all, is hands-free. Meaning I can let something cook away in the oven while I tend to my active toddlers.<\/p>\n
I happened to have some extra Kalamata olives on hand and decide to toss them in with the cauliflower. I think they really pair nicely together, and the olives added enough saltiness such that I didn’t need to add salt. If you skip the olives, sprinkle lightly with salt, or add some grated Parmesan after roasting.<\/p>\n
Roasted Cauliflower with Olives Recipe<\/strong><\/span><\/p>\n1 (12 oz) pkg Cauliflower Florets, or 4 cups cauliflower cut into florets
\n4 tsp olive oil
\n1\/2 tsp 21 Seasoning Salute, or your favorite seasoning
\n1\/2 cup olives, about a dozen<\/p>\n
1. Preheat oven to 400 degrees.
\n2. Toss cauliflower with olive oil to coat evenly. Sprinkle on 21 Seasoning Salute and stir evenly. Mix in olives.
\n3. Place seasoned cauliflower on a baking sheet, spreading evenly in a single layer. Roast for 20 minutes, flipping halfway through baking time to roast evenly. Cauliflower will be crisp-tender. If you prefer softer cauliflower, continue roasting for an additional 10 minutes.
\n4. Remove from heat and serve.<\/p>\n
Prep time: 5 minutes
\nHands-off cooking time: 20 minutes
\nServes 6<\/p>\n","protected":false},"excerpt":{"rendered":"
So simple, and so incredibly delicious. Roasting at high heat brings out the natural sweetness in cauliflower, and the sweetness is balanced by salty Kalamata olives. A great rustic dish that’s equally good as an appetizer or side. I remember hating cauliflower as a kid because the school cafeteria always boiled the life out of […]<\/p>\n","protected":false},"author":3666,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-535942","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/535942","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/3666"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=535942"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/535942\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=535942"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=535942"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=535942"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"\"](\"http:\/\/images.quickblogcast.com\/2\/4\/6\/4\/2\/133294-124642\/RoastedCauliflower1.JPG?a=72\")
So simple, and so incredibly delicious. Roasting at high heat brings out the natural sweetness in cauliflower, and the sweetness is balanced by salty Kalamata olives. A great rustic dish that’s equally good as an appetizer or side.<\/p>\n