This isn’t anything super exciting. Unless its sitting in front of you and your eating it warm out of the oven. Translation: its not really even a recipe, but its a tasty and delicious way to eat cauliflower!
I’ve got to be honest, I’m not even a fan of cauliflower. I avoid it at parties when its on veggie platters and I definitely never buy it. But recently we had a service for a family member and our church all brought out different snack foods for the lobby after the ceremony (very generous of them I thought!). Long story short, there were lots of vegetables left. And apparently I’m not the only one who avoided eating cauliflower off the veggie platters. So what was I to do with all these left over, already cut, raw cauliflowers? Add them to the leftover baby carrots and throw them haphazardly into the oven, of course!
Roasted Cauliflower with Carrots
2 cups coarsely cut cauliflower florets
1 cup chopped baby carrots
3 tbs olive oil
3 tsp garlic pepper
3 tsp sea salt
Preheat our oven to 400 degrees.
Place cauliflower in sprayed medium glass baking pan. Sprinkle the chopped baby carrots on top. Evenly spread the over the vegetables and sprinkle with salt and garlic pepper. Mix the vegetables well to spread the seasonings throughout. Cover the dish with aluminum foil.
Roast for 25 minutes; covered. At that point remove the foil and let roast 15 minutes uncovered, to lightly brown the veggies.
This recipe is linked to Meatless Mondays.