Cauliflower…it’s not just for dipping anymore! Put aside that ranch dip! You’ve gotta try this! I could make a meal on roasted cauliflower, and when I made this dish for the first time, it was immediately added to my non-meat list!
Leftovers? Even better! This recipe caught my eye when I saw that the cauliflower stays whole and intact, which means it stays tender and not mushy. We all know how cutting raw fresh cauli-florets (that’s a word now!) can be a bit risky with a sharp knife. When roasted whole and tender, the serving is easier and the smaller pieces won’t dry out.
Plus you’ll want the flavors of the herbs and spices to meld while roasting. It is so worth it! With the thyme, garlic and paprika muddled together, you might need to resist the temptation of eating it by the spoonful!
Believe me, it was tough, but I held back!
The aromas of the sauce….oh boy! Just wait! Hot from the oven with the tomatoes and fresh lemon flavor, just the colors alone, this can be an impressive main course. Alongside steak or fish, this is a delicious side.
Tell your family that cauliflower is on the menu! It will be a cauliflower dish they’ll finally be excited about!