*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This was delicious! I prepared it a bit differently, however, based on my research of some other recipe websites. I used one head of organic cauliflower, cut into ping-pong sized pieces. Then, in a large bowl, I whisked together: olive oil (probably about 5 tbs), with a touch of garlic infused olive oil, and chile pepper infused olive oil; roughly a tsp of salt, some black pepper, garlic powder, and cayenne pepper (you could use whatever spices/herbs you prefer). Then, I tossed the cut and washed cauliflower(pat dry so oil/spice mix adheres properly) in the oil mixture (try to toss by moving the bowl in a circular motion, instead of using fingers, as this tended to break apart the cauliflower pieces) until everything was coated nicely. I baked this on a baking sheet covered with parchment paper for approx. 45 minutes at 415 degrees, tossing the cauliflower every 15 minutes with a spatula until they became golden-brown, and somewhat blackened on the tippy-tops.(In my opinion, you don't need the sugar or cooking spray). So yummy!!
I followed the suggestions in the reviews; left out sugar and used olive oil (diet restrictions). I also added a little chili oil so that was about 4 tsp. of oil. I whisked the oils with a smidgen of salt garlicpowder dried minced onion and paprika then added the cooked cauliflower an gently mixed. Baked it at 415 F for about 30 mins. Was hoping to have this as a snack similar to popcorn. However the texture is all wrong. I still like it but hubby doesn't. That's okay; more for me. It's something quick and easy that I can fix when he's out of town.
I took the other reviewers suggestions and instead of using cooking spray I mixed 4 Tbsp high heat cooking oil with the seasonings in a bowl then put the cauliflower in the bowl to coat. I also subbed 1/4 tsp cumin for the garlic powder. I checked it after 30 minutes and it was already burnt. I ate them anyway and they were delicious. Next time I'll cut back on salt and check it after 20 minutes.
I used one head of cauliflower. 2 tsps. sugar 1 tsp. salt curry instead of turmeric (the other ingredients were the same) and 2 tsps. olive oil. I put cauliflower in a gallon zip lock bag sprinkled spices over it then oil. closed bag and rolled it around gently. Then cooked it on the bar-b-que grill on foil. Med./low heat about 30 mins turning after 15 mins. Family loved it!!!
I used cauliflower and broccoli in this recipe. The seasonings were very tasty. I also used olive cooking spray. I didn't cut small enough so I did end up cooking them a bit longer and family really liked it. I've been asked to make it again already.
This is a really fun easy way to make cauliflower that non-cauliflower lovers will eat. I omitted the sugar and it didn't need it IMHO. Used Sesame Oil instead of Olive Oil because I was out of OO but otherwise everything was the same. I'll make it again.
this was very tasty.. i was looking for a spice blend for my sauteed cauliflower.. only changes i made were to cut the salt and turmeric in half but i think i could have gone with the full amount of salt.. either way i look forward to making this again.. especially roasted as the recipe intended.. ty for the recipe
This was a great suggestion for preparing cauliflower. I experimented with the spices and oil also. I used one small cauliflower head cut into bite size bits put in a bowl and tossed with 2 tsp. of olive oil since I don't use cooking spray. I added salt garlic & onion powder cajun/creole seasoning mix and cumin seed to taste. I like the basic recipe and the prior suggestion to change the seasonings to match what it is being served with.