ESBS: Incredible Spiced Roasted Cauliflower + Garden & Oscar Pics
PIN IT!Guys, seriously. I know I tell you this everyday, but this recipe I am about to share is easily one of the best things I’ve ever made.
I know, you think I’m crazy now because I’m gushing over cauliflower and tomatoes. But seriously, this dish right here? It’s INCREDIBLE. An amazing, out of this world flavor explosion in your mouth. I really have no other way to explain it. It’s SO good. But before I can share more of this dish, I have to share some cute photos of Oscar, of course, and my little garden.
Yesterday was such a gorgeous day, although very hot. It was about 103 so I didn’t spend a whole lot of time out there. But Oscar and I did spend a few minutes playing around in the front yard, him mostly sitting and panting and me taking some pictures of my cute little flowers. With all of our trips and my unemployment, we haven’t had a lot of time (or cash) to spend on outdoor decor. However, now that I have a job AGAIN, we are going to take another trip to Home Depot this weekend to buy some more flowers and plants!
They are growing wonderfully 🙂 Our vegetable garden is also really sprouting. I would take a picture but there is a monsoon happening right now. An actual monsoon. It’s pretty wild. I’m pretty pumped to get more flowers. One more picture of Oscar?
How cute is this pup, I’m obsessed. Anyway, it’s time to share the incredible recipe. I can not tell you enough how amazing this dish is. And you know what makes it even better? It takes 15 minutes, start to finish and only requires about 9 ingredients. Easy, budget and OUT OF THIS WORLD.
Spiced Roasted Cauliflower
What You’ll Need:
- 1 head of cauliflower, cut into florets
- 1 can of diced tomatoes
- 4 chives, chopped
- 1/2 block of crumbled feta cheese
- 1/2 tablespoon of chili powder
- 1 teaspoon of tumeric powder
- 1 teaspoon of mustard seeds
- 1/2 tablespoon of Greek spices
- 1 tablespoon of olive oil
- Preheat oven to 500 degrees. Grease a jelly roll pan with cooking spray. Spread florets onto the pan & sprinkle with olive oil. Mix mustard seeds, tumeric, Greek spices, chopped chives and chili powder together. Sprinkle over the cauliflower.
- Bake for 15 minutes until cauliflower is soft, but not squishy. Drain tomatoes & add to the cauliflower mixture. Crumble feta cheese over the mixture and bake for another 3-4 minutes until cheese is bubbly.
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