It is well established that I am team apple > pumpkin come fall. And this site has my love of cauliflower thoroughly documented.
I’ve cut way back on meat in favor of whole food plant based eating. I am also working to cut back on salt. Mrs. Dash is my go-to to make this possible. It is been part of spice cabinet as far back as I can remember.
In fact, the first time I roasted cauliflower was after seeing a recipe for popcorn cauliflower in a magazine, it was actually an ad for Mrs. Dash. It was love at first bite.
This recipe is very similar, with a few added goodies – apple, onion, garlic. It is the perfect comfort food for the crisp fall weather we are having. As much as I love apples, I am not inclined to bite into one on a chilly day. The sweetness of the apples is perfection in this dish.
Mix this recipe up, I subbed in Delicata squash for the cauliflower and it was amazing. Enjoy as side or meatless main.
Roasted Cauliflower with Apple
Ingredients
- 6 cloves of garlic, separated and unpeeled
- 1 head of cauliflower
- 1 Honey Crisp apple
- 1/2 onion
- 2 T. extra virgin olive oil
- Dash Original Seasoning Blend and/or Salt & Pepper to Taste
- 1/4 C. Parsley
- 1 – 2 T. Apple Cider Honey Vinaigrette
Instructions
- Heat oven to 425° F
- Bring two cups of water to a boil. Add garlic cloves and boil for 20 seconds. Drain and peel.
- Chop cauliflower, apple, and onion into bite size pieces. Place all on cookie sheet.
- Add whole garlic cloves to cookie sheet. Toss and mix with olive oil, Dash seasoning, salt and pepper. Spread out in single layer.
- Roast vegetables for 30 minutes or until browned and tender. Mix vegetables a couple times as they cook.
- Remove vegetables form oven and transfer to a large bowl. Top with parsley and 1-2 T. Apple Cider Honey Vinaigrette. Alternately, top with lemon juice and olive oil to taste.
Gah! I can’t wait to make this with delicata squash!!