Roasted Cauliflower 24/30
Made explore #57 April 24 2008.
I doused them with some olive oil and seasonings such as paprika, bacon salt, and a mysterious spice mixture (something my Dad gave me that I really like) and just threw them in with the potato. I think I grabbed them after about twenty minutes.
This was so good, and the seasonings, especially the bacon salt, made this taste like I was eating a treat instead of just a roasted vegetable. They had a delicate crispy-crunch to the outside and a soft, almost creamy texture within. This would also be great lightly tossed with bread crumbs for added crunch and garlic infused olive oil in place of regular.