Roasted Cauliflower (-gf-)

A Real Cauliflower Fake Out

The other day I came home from work to what I thought was a plate of freshly cooked pan-seared clam strips. I started to grouch at the kids because the plate was nearly empty when I arrived, but I couldn’t complain too much because the kitchen did smell amazing and I was able to get my hands on a few of those delicious morsels. But what were they?

No, they were not pan-seared clam strips. No, they weren’t blackened halibut cheeks. No, they weren’t even premium sautéed oysters. Not even close! Turns out this amazing delicacy isn’t even a part of the sea food family (except for the sea salt used during roasting). Are you ready for this? It was cauliflower.

If you are like me, you’ve hated cauliflower your whole life-long and then some. But this recipe will change your mind. The previous raw, dry, chalky, brain-looking, nasty-tasting cauliflower you remember is honestly transformed into a delicious mouthwatering wonderment that will honor your taste buds with a tasty feast.

Gluten free? Yep. Nasty free? Check. Bottom line: An amazing appetizer, super bowl party snack, dinner side dish, afternoon kid appetite suppressor, or just an all around quick and easy light meal that will make your taste buds rejoice.

Here's how to make them:

Step 1- Oil it up / heat it up (turn oven on to 400)

Step 2- Cut it up, lay it out (drizzle oil and sprinkly sea salt on topside)

Step 3 - place in oven and wait 14 minutes, then flip over-

Step 4 - wait another 4 minutes or until tops show browning, remove and let cool.

Step 5 - The sauce: Honey, mustard – mix to your liking (pictured)/ or Chipolte aiole.

Give it a try and let me know what you think, and if you have any good dipping sauce insights, please share with the rest of us. Enjoy--