Roasted Cauliflower

Tonight was leftover night. I have been making a new item whenever we have leftovers. It means little work but a spark for the meal. The only requirement tonight was to use cauliflower while it was still nice and fresh. I opened up the Pioneer Woman Cooks, looked up cauliflower and found a soup and roasted cauliflower. Since, I was matching this with the leftovers, roasted cauliflower was my choice. Instead of Panko, I used tortilla chip crumbs.

The prep time was short. The hardest part was breaking the cauliflower into small pieces and that really is not a challenge.

Roasted Cauliflower - adapted from the Pioneer Woman


1 cauliflower, cut into pieces

spray olive oil

salt and black pepper, to taste

2 teaspoons onion powder or any spice

1 cup tortilla chip crumbs or Panko crumbs

2 tablespoons butter

Preheat oven to 400 degrees F.

Spray a baking sheet with olive oil.

Spread cauliflower over the baking sheet and spray the top of the vegetable.

Sprinkle with salt and pepper.

Bake for 20 minutes until golden.

While cauliflower is finishing baking (last five minutes), microwave butter or melt in small saucepan.

Pour butter over crumbs in a small bowl.

Place cauliflower in small baking dishes (individual sized) and mound crumbs on top.

Bake for an additional 5 minutes or until crumbs brown.

Eat and enjoy each bite. This is delicious. For so little work, you get big taste.

Serve with fish, poultry, meat or vegetables. This is going to become a favorite dish.

Eat and enjoy.

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  1. I bet the tortilla chips gave it a nice flavor. Blessings, Catherine


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