This month has been an interesting balance for me.. On one hand I’m trying to exercise and watch what I’m eating (upcoming dress fitting) and on the other I’m concocting beer and ice cream floats and rum spiked cupcakes for the blog! I think they call that ‘maintaining’ haha. Anyway.. besides the sweets and drinks, I love snacky foods, which of course, aren’t always the healthiest either. I’ve been seeing a lot of recipes for roasted cauliflower floating around on the Pinterwebs lately, so I thought I would test it out. My only regret was not buying MORE cauliflower since I ate half the batch immediately after photographing it! They’re a deliciously addictive snack that doesn’t leave you with bloated regret. Try them for yourself and indulge in guilt-free snacking!
1 head of cauliflower, washed and broken and cut into small florets
2-3 Tbs olive oil
2 tsp garlic salt
1 tsp dried thyme
1 tsp dried rosemary
1 tsp freshly ground pepper
Preheat oven to 375 degrees F (190 degrees C) and line a large baking sheet with parchment paper.
Arrange cauliflower florets on baking sheet. Drizzle with olive oil, sprinkle with garlic salt, thyme, rosemary, and pepper. Use a spatula to toss and flip cauliflower to coat evenly.
Place in the oven and bake for 18-20 minutes or until just starting to brown. Remove from the oven and toss once again. Change oven to broiler setting (525 degrees F or 274 degrees C) and put cauliflower back in for 8-10 minutes or until golden brown.
Serve with a side of marinara.
I tried to get fancy and make a marinara from scratch, but messed up along the way and ended up with tomato soup! I went with my classic 5 Minute Red Sauce instead and it was perfect!