Tonight I made cauliflower that my children passed up pasta for. Yes, you read that right. My carb-loving, pasta-eating children left behind at least half of their pasta (and it was only a side dish) tonight so they could have an extra helping of cauliflower! I could hardly believe my eyes!
I started with about 2 lbs of fresh cauliflower florets. I was thinking about how I would prepare it, when I got sidetracked into a conversation about making french onion dip with Greek yogurt instead of sour cream. I started thinking about onion dip, then French onion soup… Before I knew it, I took out a packet of onion soup mix and planned out my recipe.
Onion Roasted Cauliflower
- 2 lbs Fresh Cauliflower Florets
- 1 Packet Onion Soup Mix
- Drizzle of Olive Oil
- Shredded Parmesan, to taste
First clean and trim your cauliflower into florets. Transfer them into a large ziplock bag, then empty the contents of the onion soup packet into the bag as well. Add a drizzle of olive oil, just enough to combine with the dry mix and evenly coat the cauliflower. Allow to sit for awhile so the flavor absorbs into the cauliflower. I prepped early, so I kept mine in the fridge for about an hour.
Preheat oven to 425 degrees. Place cauliflower into a roasting pan. Any pan will work, but if you have a stone baker, I recommend using it. Roast for about 30 minutes or until cauliflower is tender, mixing about every 10 minutes or so.
When you’re ready to serve, sprinkle a little shredded parmesan on top. No added salt is needed in this recipe, but some fresh cracked pepper add a nice balance to the flavor.
Enjoy!
[…] is a little bonus recipe. I used to make this Onion Roasted Cauliflower recipe quite often. It is super easy and very tasty. (Please excuse the pics. I was a very new […]