Roasted Spicy Cauliflower

About 6 years ago, Rob and I went on a "diet" together - I say that tongue in cheek, only because personally, I don't believe in diets.  We like to say we underwent a "lifestyle change".  Hey, it worked for us!  Anyway, I came upon this recipe from the South Beach Cookbook.  Don't let the notion of a dish from a diet cookbook fool you - this is a delicious veggie side dish and my kids LOVE it!  Healthy, light, easy, delicious.  For someone who rarely ate cauliflower, this is now a staple in our house!! 

Also - don't shy away from the word "spicy".  It's really not spicy - but use less red pepper flakes, if you're more on the cautious side.

Roasted Spicy Cauliflower
Recipe by "The South Beach Quick and Easy" Cookbook, pg. 415

1 head of cauliflower, cored and cut into florets (4-6 cups)
2 T extra virgin olive oil
1 tsp. red pepper flakes
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper

Heat oven to 400 degrees F.
Place cauliflower, oil, red pepper flakes, salt, and pepper in a mixing bowl; toss to combine.  Arrange in a single layer on a heavy-bottomed baking sheet or in a large baking dish.  Roast until softened and golden brown, 25-30 minutes.

 

Enjoy and live with gusto!
Carina