Roasted Cauliflower

Last week was a whirl wind of activities! We learned that our deployed son was coming home! Now, we were already planning for his return, since we had a window when he told us he was coming. However, that window closed and he was still on the other side of the world. So when we got the new date, I didn’t tell a soul for fear that it would change again. It didn’t, and I finally got my hug!

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Then the next day I was totally surprised to have my 2Lt show up at my door!!! It seems that everyone in the family knew he was coming except me. That’s ok, because I just love surprises like that!! He came to surprise his girl who was playing in her first university symphony orchestra concert. He had to tell her though, because she already had plans for the weekend!

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I just love having my family come home, and my heart was almost full!  I was totally missing my girl,  but I am thankful that she and Sammy should be here for Thanksgiving. I can’t wait to squeeze that little man again!

This recipe was originally created for potatoes, but I used it last week with cauliflower. It turned out great, and the hubby loved it. It could be used as a potato substitute or as a veggie side dish.

1 large head cauliflower

1/4 to 1/2 c. water

1 tsp. garlic powder (or fresh minced garlic)

1 tsp. onion powder

1 tsp. sea salt

1/2 c. dried parsley (I used dried cilantro since I had no parsley)

1/4 c. butter, melted

Cut the cauliflower into small pieces and place in a microwave-safe dish. Add the water and cover. Microwave until mostly tender. Strain the water and gently squeeze the cauliflower to remove any extra water.

Lightly spray the dish and return cauliflower to it. Sprinkle the garlic powder, onion powder, salt, and parsley or cilantro over the top of the cauliflower, and gently stir to combine. Pour the butter on top of the mixture.

Place in a 350* oven and bake uncovered until cauliflower is tender and slightly golden, about 30 minutes.  Enjoy!

 

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