cauliflower and carrots.
I’ll be the first to admit that these two vegetables aren’t usually fabulous.
When I think of carrots, I think of them chopped up in soup or pot pie. They’re a background vegetable – they play an important supporting role but aren’t typically the star of the show.
And cauliflower is the type of veggie that people try to boil and puree and pretend that it tastes like potatoes. PEOPLE. Cauliflower does not taste like potatoes. If you’ve been eating cauliflower mash long enough to think it tastes like potatoes – go eat some real mashed potatoes. Then try telling me they taste the same.
I’m not saying that things like cauliflower mash and cauli rice can’t taste good. Actually, I’ve made both and think they are delicious side dishes. But if you’re still steaming and boiling your vegetables – you need to get on the roasting train.
Just look at the gorgeous color that comes from roasting! And the flavor is incomparable.
When you cook your vegetables in water, so much of the flavor is cooked out. You end up dumping that flavored water down the sink and what you’re left with is bland, soggy veggies.
It wasn’t until I started roasting things like broccoli, green beans, and cauliflower that I realized I don’t hate vegetables – I hate steamed vegetables. No wonder I thought broccoli smelled and tasted like farts growing up.
I know, that’s a gross thing to say. But its how I felt. I would gag every time my mom tried to make my eat broccoli, and now I know why. Because steamed vegetables are disgusting, and they should not be a thing.
You know what should be a thing in your life? Roasting vegetables. ROAST ALL THE VEGETABLES. I’m serious.
Fresh veggies + a little oil + spices in a 400 to 425 degree oven = life changing.
And in this case, roasting changed the life of two previously sad vegetables.
The carrots are perfectly sweet and are an excellent pair with the ground sage. I love the smell of them as they cook. And if you’ve only ever had cauliflower in boiled form, you are going to be pleasantly surprised. Cauliflower can be really delicious, and its about time you gave it a chance to live up to its full potential.
Add these easy recipes to your meal prep arsenal!
Spicy Roasted Cauliflower & Carrots
Spicy Roasted Cauliflower
- 1/2 head of cauliflower
- drizzle of oil
- 1 tsp spicy seasoning*
- sea salt (to taste)
Buffalo Roasted Cauliflower
- 1/2 large head of cauliflower
- drizzle of oil
- 1/8 tsp granulated garlic
- 1/2 tsp paprika
- 2 tbsp Franks Red Hot Sauce
Sage Roasted Carrots
- 1 pound organic carrots
- drizzle of oil
- 1/2 tsp ground sage
- 1/4 tsp granulated garlic
- sea salt & black pepper (to taste)
Heat the oven to 400 degrees. Wash your veggies. Cut the cauliflower into small florets. For the carrots, peel them and cut off the tops (and tips, if desired). For larger carrots, cut in halves or quarters (into fries-like shapes) so they will cook evenly.
Place your vegetables on a lined baking sheet. I prefer to keep each kind on its own sheet. Drizzle with olive oil and sprinkle with spices. Toss the veggies with your hands to make sure they are evenly coated. For the buffalo cauliflower, add the hot sauce and toss again. Bake the veggies for 15-20 minutes, until softened and beautifully browned!
Larger carrots may take longer to roast. Enjoy!
*Get my spicy seasoning recipe here!
One of my favorite ways to use this roasted cauliflower is in a simple olive oil pasta. This week I made pasta with caramelized shallots, garlic, peas, and a simple roasted cauliflower. Tossed together with high quality olive oil, salt, pepper, and some italian herbs. Served up with roasted carrots on the side. The perfect meatless meal!
Happy eating, babes!