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Roasted Cauliflower is Awesome - The End

1/22/2014

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I tried roasted cauliflower for the first time and it might be a new favorite. I want to try it a million different ways. I semi-followed a Sriracha recipe for Kent and I and then made a lower sodium, less spicey version for the kids. Both were delicious and made me sad that I didn't have another head of cauliflower. 

The Sriracha recipe was delicious, well my take on it. I didn't have all the ingredients so I kind of went with what I had. Also, I think next time I will cut the slices of cauliflower thicker and roast them a bit longer. 

The ingredients that I used for the Sriracha Roasted Cauliflower:
Picture
The Sriracha Roasted Cauliflower recipe as I modified it:
  • 2 TEASPOONS OLIVE OIL
  • 2 TEASPOONS LITE SOY SAUCE
  • 2 TEASPOONS WHITE VINEGAR
  • 2 TABLESPOONS SRIRACHA
  • 1/2 HEAD CAULIFLOWER CUT INTO SMALL FLORETS
  • 1 TEASPOON STUBB CHILE LIME RUB
  • A DASH OR TWO OF GARLIC SALT (OR GARLIC POWDER IF YOU WANT LESS SODIUM)

Preheat the oven to 450°F.

Combine the first five ingredients in a large bowl. Add the cauliflower florets and toss to coat. Arrange the cauliflower on a lined baking sheet and roast for 20-25 minutes, turning once, until tender.

For the Lower Sodium Roasted Cauliflower I used the following ingredients:
  • 2 TEASPOONS OLIVE OIL
  • 1 TEASPOON LITE SOY SAUCE
  • 2 TEASPOONS WHITE VINEGAR
  • 1/2 HEAD CAULIFLOWER CUT INTO SMALL FLORETS
  • 1/2 TEASPOON LEMON PEPPER
  • 1/2 TEASPOON GARLIC POWDER

Picture
Both dishes were roasted on the same pan at 450 degrees for 25 minutes
THE RESULTS:
Picture
The Sriracha Roasted Cauliflower Recipe
Picture
The Low Sodium Roasted Cauliflower Recipe - with Mushrooms for Lydia
The pin with the recipe that pinspired me (I know, I'm corny):
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    Emily is a photographer and stay-at-home mom. This is her blog about all the crazy fun she is up to.

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