In my last post, I mentioned (and posted a picture of) roasted smoky cauliflower. The recipe was an excellent addition to the indian inspired tray bake. It was also a ridiculously easy addition to the meal. You can find the recipe HERE, but the instructions are super straight-forward.
Start by washing and chopping your cauliflower into smallish florets. In a medium sized bowl, add your florets and combine with a couple tbsp of olive oil, 1 tsp of paprika and 3/4 tsp of salt. Transfer to your baking sheet.
Because I was making this with my chicken, which cooked at 425F, I extended the cooking time for the cauliflower. I cooked it at 425F for 15 minutes, then I took the baking sheet out of the oven, added 2 tsp of minced garlic and mixed it around with the cauliflower before returning it to the oven for another 15 minutes. Keep an eye on it though, and be sure to flip your florets around so as not to burn.
Check out the picture of the cauliflower in my previous post HERE!
