I got another giant head of cauliflower last weekend and decided that it would be best if I just cooked it all at one time, instead of using it in bits. So I chopped it all up and tossed it on a pan and sat back while the oven did all the hard work.
My dog was delighted! My tiny counters made it a little hard to control all the tiny pieces of cauliflower that were flying around. A bunch ended up on the floor and he was in heaven, cleaning them all up for me! I have never met a dog who loves his veggies as much as ours.
Slow Roasted Cauliflower
1 head of cauliflower chopped into smallish pieces
1. Toss the chopped cauliflower on a baking sheet.
2. Sprinkle with some olive oil. I think I used 1/4 cup at most.
3. Season with your favorite seasoning. I used Italian seasoning.
4. Bake at 350 for an hour.
I immediately put some of my cauliflower to use in some soup, of course! I used my own recipe for Practically Instant, Homemade Broccoli Soup but substituted cauliflower, of course!
I have about four or five cups of cauliflower to use up. I think I’ll make some of my world famous Cauliflower Cakes that have become one of my top posts. Go figure that one out. And naturally, stay tuned for a new soup recipe.