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INSTRUCTIONS:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Wash the cauliflower head and pat it dry with paper towels. Remove the leaves and cut the cauliflower into bite-sized florets, discarding the tough stem.
In a large mixing bowl, combine the cauliflower florets with olive oil, minced garlic, paprika, cumin, turmeric, salt, and black pepper. Toss the cauliflower until evenly coated with the seasonings.
Spread the seasoned cauliflower florets in a single layer on the prepared baking sheet, making sure they are not overcrowded. This ensures that the cauliflower roasts evenly and becomes crispy.
Place the baking sheet in the preheated oven and roast the cauliflower for 20-25 minutes, or until the florets are tender and golden brown, with crispy edges. To achieve maximum crispiness, you may need to flip the cauliflower halfway through the cooking time.
Once the cauliflower is roasted to perfection, remove it from the oven and transfer it to a serving dish.
Garnish the crispy oven-roasted cauliflower with fresh parsley or cilantro for a burst of color and added freshness.
Serve the cauliflower hot as a flavorful side dish or appetizer. Enjoy the crispy texture and aromatic flavors of this delicious oven-roasted treat.
Talk about a highly decadent flavor! This Company Chicken Casserole is the bomb! You are going to love the hint of sweet, the hint of savory. This is the perfect weeknight dish and is also perfect for the weekend.
Ingredients:
4 boneless, skinless Chicken breasts
1 cup chicken broth
2 garlic cloves, freshly minced
1 small onion, cut into wedges, use 2 wedges
4 cups Herb flavored Stuffing mix
4 tbsp butter
1 can cream of chicken soup
1 pint sour cream
8 ounces broccoli florets, frozen, but thawed
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