Day by day it seems as though cauliflower is replacing every essential food item known to man. Long gone are the days when pizza and rice were not sliced up pieces of cauliflower. Grocery aisles are now flooded with cauliflower alternatives that provide a low carb version to the staples of American cuisine. I even saw a recipe for cauliflower ice cream the other day. The horror.
Don’t get me wrong, cauliflower can be a decent pizza crust or rice, but there’s something about cauliflower in it’s elementary form that is hard to beat. This recipe isn’t making cauliflower something it isn’t. It’s just cauliflower. Simple as that. You get what you expect. Call me nostalgic for longing for the days when cauliflower was served as it should be. Without pretenses. Sure, there are spices that give it flavor and the roasting process makes it crispy and charred, but at the end of the day, you know what you’re eating.
I have found that the key to cooking cauliflower is to use a variety of spices and to roast the florets at a high temperature. The spices mask some of the cauliflower’s blandness and the high heat adds needed texture and crispiness.
- 2 cups cauliflower florets
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tbsp paprika
- 1/2 tsp cayenne pepper
- 2 tbsp yogurt (I used almond)
- Preheat the oven to 450 F and assemble the cauliflower florets on a sheet pan.
- Mix together the spices along with the yogurt until the mixture resembles a paste. Pour over the spice paste unto the florets until they are all completley coated. Make sure to add salt at this point to taste.
- Roast the florets for 20-30 minutes or until the cauliflower is golden brown and crispy.