I don’t know about you, but I spent much of my childhood suffering through boiled vegetables. I don’t know WHY, as my mom is a fantastic cook, but I’ve decided to chalk it up to everyone being SUPER EXCITED ABOUT THE ADVENT OF THE MICROWAVE, all “I can boil up these beans in THREE MINUTES in there, Charlene, you watch and see!” My mom doesn’t even have a friend named Charlene, but I refuse to let that chip away at my theory.
Once I discovered roasting as a means of veggie preparation, I never looked back. One of my absolute favorite things to make is the following recipe for roasted cauliflower and/or broccoli. It’s healthy, takes about five minutes of prep (less, if you buy pre-cut florets. No judgment here!), and tastes delicious. It would be a great addition to your Thanksgiving table, too!
Savory Roasted Cauliflower (and/or Broccoli)
2 heads cauliflower/broccoli (or a mix), cut into medium florets (discard stems)
1 teaspoon salt
2 teaspoons sugar
¼ teaspoon onion powder
¼ teaspoon garlic powder
½ teaspoon paprika
¼-1/2 teaspoon turmeric
4-5 tablespoons of olive oil
Preheat oven to 450 degrees. Line a baking pan with parchment paper.
In a large bowl, combine all of the spices and the olive oil.
Add florets and toss to evenly coat. Place in a single layer on the prepared sheet.
Roast, uncovered for 30-35 minutes, until the largest pieces can be pierced with a fork.