Saturday, September 13, 2014

Dill and Olive Oil Roasted Cauliflower

Do not be fooled by the fact that we discuss "cauliflower" on my Facebook page.  We do.  And when you think of that, or when I think of that it reminds me of a skit, I think from SNL, "The Delicious Dish" where they would discuss, rice and various other boring foods!  If you haven't seen it, this will mean nothing, if you have, you know what I me an.

Anyway, a reader of Chefwannabe mentioned that one night out of desperation she made this recipe.  I believe she used butter instead of olive oil, which I WILL do soon and a packet of Hidden Valley Harvest Dill seasoning mix.  Oh, and I almost forgot, I used a fresh head of cauliflower as well, instead of frozen. 

Ayyyyee carumba!!!  Delicious!  I don't know if I can ever eat cauliflower any other way!  This is easy and so packed with flavor.  I used a small-medium head of cauliflower but I would guess you could easily still get the same flavor punch from 2 heads, or one very large head.

Here is what you will need:

Fresh cauliflower (2 sm-med heads)
2 T. olive oil
1 packet Hidden Valley Ranch Harvest Dill Seasoning

Preheat your oven to 375 degrees.  Divide your cauliflower into bite size pieces.  In a bowl add in cauliflower, olive oil and seasoning packet.  Toss until all cauliflower is coated with seasoning.  Dump until a foil or parchment lined baking sheet and bake for 25-35 minutes depending on if you like your cauliflower to still have crunch, or like it soft!

I won't be upset if you sprinkle a little fresh grated parm on this before serving. 


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