Ingredients with Measurements:
- 1 head of cauliflower, cut into florets
- 3 tablespoons of soy sauce
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 425°F (218°C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, combine the cauliflower florets, soy sauce, minced garlic, olive oil, salt, and pepper. Toss until the cauliflower is evenly coated.
4. Spread the cauliflower onto the prepared baking sheet in a single layer.
5. Roast the cauliflower in the preheated oven for 20-25 minutes or until the edges are crispy and golden brown.
6. Remove the baking sheet from the oven and let the cauliflower cool for a few minutes.
7. Serve the roasted cauliflower hot as a side dish or a snack.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- 425°F (218°C)
Serving size:
- 4 servings
Nutritional information:
- Calories: 90
- Fat: 6g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 3g
Substitutions for ingredients:
- You can use coconut aminos instead of soy sauce for a gluten-free and soy-free option.
- You can use avocado oil or vegetable oil instead of olive oil.
Variations:
- Add some red pepper flakes or cayenne pepper for a spicy kick.
- Add some grated Parmesan cheese or nutritional yeast for a cheesy flavor.
- Add some chopped fresh herbs such as parsley, cilantro, or basil for a fresh taste.
Tips and tricks:
- Make sure to cut the cauliflower into similar-sized florets for even cooking.
- Don't overcrowd the baking sheet, or the cauliflower won't roast properly.
- You can roast the cauliflower ahead of time and reheat it in the oven or microwave before serving.
Storage instructions:
- Store the leftover roasted cauliflower in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the roasted cauliflower, preheat the oven to 350°F (177°C) and bake for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the roasted cauliflower on a platter with some fresh herbs and lemon wedges for garnish.
Garnishes:
- Fresh herbs such as parsley, cilantro, or basil
- Lemon wedges
Pairings:
- Grilled chicken, steak, or fish
- Rice or quinoa
- Steamed vegetables
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Sauteed spinach
Troubleshooting advice:
- If the cauliflower is not crispy enough, increase the oven temperature or bake for a few more minutes.
Food safety advice:
- Make sure to wash the cauliflower thoroughly before using it.
- Store the leftover roasted cauliflower in the refrigerator within 2 hours of cooking.
Food history:
- Cauliflower is a cruciferous vegetable that originated in the Mediterranean region and has been cultivated for over 2,000 years.
Flavor profiles:
- The soy sauce and garlic add a savory and umami flavor to the roasted cauliflower.
Serving suggestions:
- Serve the roasted cauliflower as a side dish or a snack.
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