Roasting Your Veggies
If you struggle to eat enough vegetables in your diet, and are used to boiling and steaming vegetables, roasting them brings out a whole new flavour profile.
Cauliflower is one vegetable that has a very pleasant flavour when roasted. In this dish, we are adding some paprika and garlic powder, and a little lemon post cooking, however there are a whole host of favourings that you can experiment with the create a delicious overall taste.
Roasted Cauliflower Ingredients:
A cauliflower, cut into florets
Olive oil
Paprika
Garlic Powder
Lemon wedges
A few parsley leaves
Salt and black pepper
How to Make this Dish:
The first step is to pre-heat the oven to 220 degrees Celsius (425 Fahrenheit)
Then cut the cauliflower into florets. Smaller florets will cook faster.
Next place the florets into a bowl and top with the olive oil, paprika and garlic powder. Mix with a big spoon so that the florets are evenly coated.
Next place the florets on a baking sheet and spread them out. Place into the oven and cook for around 18-20 minutes.
Serve with a garnish of parsley leaves and a squeeze of lemon juice.
Cooking the Cauliflower in the Air Frier
You can also cook the cauliflower in the air frier instead of the oven. This should be a little quicker at the same temperature. To cook in the air frier, follow the initial steps for coating the florets, then place in the air frier for around 15 minutes, giving the cauliflower a quick shake half way through.
Ingredients
Equipment
Method
- Pre-heat the oven to 220 degrees Celsius (425 Fahrenheit)
- Cut the cauliflower into small florets and place into a bowl
- Add the olive oil, paprika and garlic powder and mix so the florets are evenly coated
- Place the cauliflower on a roasting tray and spread out. Please in the oven for 18-20 minutes
- Remove from the oven. Place in a bowl. Garnish with parsley leaves. Add a squeeze of lemon and some salt and pepper
