Cauliflower is one of those vegetables I remember “hating” as a kid. Even today, it is not my favorite vegetable to eat raw simply because of the slightly bitter taste. One thing I have found is that I really enjoy some foods when they are cooked, even if I am not overly fond of them raw. This is exactly the case with cauliflower. In most cases, people think of cauliflower as a vegetable side dish. However, the recipe below is a way to make it the main entrée at your dinner table.
Cauliflower with Marinara
Prep time: 5 minutes
Cook time: 10-35 minutes (depending on preferred cooking method)
Shredded Mozzarella Cheese (optional)
Sea Salt/Pepper (optional)
- Prepare and cook the cauliflower.
- To steam: Prepare the cauliflower by removing the outer leaves and rinsing; remove the core and cut into florets. Place cauliflower in a steamer basket, and then place in a pot with 2 inches of water. Cover and steam. Florets will take 3 to 5 minutes to cook. Season with pepper, salt, and/or red pepper flakes (to taste) if desired.
- To roast: Preheat oven to 400 degrees F. Prepare the cauliflower by removing the outer leaves and rinsing; remove the core and cut into florets. Spritz the bottom of a baking pan with canola oil. Add cauliflower in a single layer and lightly spritz with oil again. Season with pepper, sea salt and red pepper flakes to taste if desired. Roast for 30-35 minutes or until cauliflower becomes soft and turns golden brown.
- Top with marinara and cheese if desired.
Would you like to add meat/protein to this meal? A couple ideas you might consider are:
Add cooked, ground beef to the marinara sauce
Pair with a plain Dad’s Chicken breast (either cube the chicken breast up, cook and add to the marinara sauce, or cook and serve a whole breast on the side)