It’s been a while since I made tasty roasted cauliflower and I had a head of cauliflower peeking out at me from my refrigerator. I am presenting beets at the somanycooks show this weekend and thought it would be fun to make a roasted beet and cauliflower dish. I was amazed at the the deep color – perfect for white cauliflower!
- 1 head cauliflower separated into florets
- 2 medium beets, tops and bottoms removed and then the remainder peeled and cut into 1/2″ cubes
- 2 cloves garlic, pressed so skins loose but with skins otherwise left on
- 2T (more or less as desired for moisture level) Coconut aminos (or soy sauce)
- 1t (or more as desired) dried herbs; I used a spice grinder with a variety of Italian herbs
- 1/4 t salt
- 1t lemon juice
- I put the cauliflower, beet, and garlic on a baking tray, tossed with coconut aminos and herbs, and put in my toaster oven on its convection setting at 400°F for 15minutes; for regular ovens, I’d go with 20-25 minutes.
- I transferred the ingredients to a metal bowl, looked for the garlic and pressed down, and mixed in the salt and lemon juice.
That’s it! I served with brown rice cooked with baby lima beans and cucumber slices.
Ideas for the future
This was a nice main course! Here are a few thoughts about additional ideas.
- I bet mixing red and golden beets would be attractive.
- I was originally going to air fry some seitan and mix into the dish, but my air fryer is also my toaster oven and I didn’t have enough time to run it twice, though it would really only be for maybe 5-6 minutes of air frying. I should try adding seitan or maybe tempeh.
- I really like citrus and bet mixing in fresh tangerine pieces when serving would be nice – maybe along with a bit of olive and rosemary needles.
- I also like lemony beets and perhaps should try adding a lemon marinade before roasting.
Labels: Cauliflower, Gluten Free, No Added Fat, So Many Cooks in the Kitchen