Roasted Cauliflower

Growing up I think most of our vegetables were boiled and then buttered.  That is exactly how we ate cauliflower, and on special occasions mom would make a yummy cream sauce for it to bathe in.  These days I find that I much prefer my cauliflower to be roasted.  If you haven't tried it yet, I urge you to do so and quickly.  I almost always have a head of cauliflower in my fridge.  My family loves this simple version.  My boys can sometimes been seen standing at the stove eating from the baking sheet because it's that good.  I use a spice mix from The Spice House called Bridgeport Seasoning, if you can't get your hands on it right away, that's totally fine, you can use just salt and pepper, or try out your favorite all-purpose seasoning.  Named for Chicago's famous Irish neighborhood, Bridgeport Seasoning has a mixture of herbs and spices, but also includes romano cheese to round out the flavors.  It's amazing on potatoes too!  



1 head of cauliflower, cut into flowerettes

Olive Oil

Bridgeport Seasoning (or your favorite blend)

Salt and Pepper


Preheat your oven to 400 degrees.  Place the cauliflower on a rimmed baking sheet.  Drizzle with olive oil and sprinkle with the seasoning blend and salt and pepper to taste.  Toss and sprinkle some more.  Place in the oven and roast for 20 minutes stirring half way through.  Enjoy straight out of the oven or at room temperature.  You can also add these to your favorite salad.