Dear Reader,

I’m sad. I’m sad that we’re still in quarantine. Mostly of going out and just walk in the mall. Go to the apple store, go to Williams-Somoza and chat with the people and brainstorm (and plot my newest kitchen acquisition, I’m looking at you Breville Barista Express Espresso Machine. If you are also a sponsor, hit me up! *Shameless plug*. But reader, I’m mostly sad that I have completely forgot about our friend cauliflower. I think everybody looks at it´s cuter cousin Brocolli or the one with the sexy accent, Brócoli rabe and they forget about our friend cauliflower.

You might have already seen my PCC recipe (recipe here) which showcases our bff cauli. Yes, that’s her name and I’m sticking to it. But sometimes you just wanted some roasted veg and with #quarantinecooking in effect, you might see TONS of cauliflower and NONE of its “popular” counterparts. Don’t leave her behind, take her home and give her the beauty treatment. Olive Oil, Salt, Pepper, Roasted Garlic powder (because she deserves it) and some other peppers you have on hand. My friend, Cailiflower is worth it and we should eat way more of it.

Also if it helps, it actually has a really good shelf life, which I know for a fact we are all looking for these days with all of our produce!

Oven: 425 degrees
Cook time: 20 minutes

Serves 2-4 (depends if you have another side)

Ingredients:

1 head of cauliflower, in bite size pieces
Olive Oil
1/2 teaspoon of paprika
1/2 teaspoon of roasted garlic powder (you could use regular garlic powder, but our friend deserved something extra)
1/4-1/2 teaspoon of crushed red pepper flakes
1/2 teaspoon of kosher salt

1. Take the green part off (by cutting part of the core and then ripping the rest with your hand), and break each floret with your hand. It’s less messy and you will get with similar pieces.

2. If you have bigger pieces, cut them with your chef’s knife so that everything cooks at the same time.

3. Place all of your cauliflower in your rimmed baking sheet, add some oil, shake them around with your hands. In a bowl, add all of the spices together and mix. Season the cauliflower with the spice mix.

4. Cook in your 425 preheated oven and cook for 20 minutes. Shake once midway (10 mins)

5. Enjoy! I used them as a side to my rotisserie chicken, my Pan-fried chicken or even my spicy roasted chicken

If you like recipes like this, click that Follow button. To get email updates, subscribe to the blog! You can also follow on Facebook with the page “Boricua in the Midwest” and follow my Instagram @boricuainthemidwest for the blog’s posts and @lokoxmusica where you can get a snapshot of my life filled with music & food!