Kaitlin here, the Queen of Making Things Not Taste Like Cauliflower since 2012™.
The funny thing is I actually love cauliflower all by itself (or with a little cheddar cheese sprinkled on top when I’m not doing a challenge) but it’s still fun to come up with feisty ways to prepare this little veggie.
Cauliflower is really the perfect vegetable. Is it a side, a soup base or a rice substitute? We may never know. One of our writers even used it as a mashed potato/puree substitute in this recipe — genius! Two to three heads of cauliflower stay chillin’ in our veggie crisper and this recipe is the perfect thing to spice up — quite literally — a weeknight dinner.
Now we know at FitnessHQ know that you’re not looking for recipes that take the blood of three virgins and a secret handshake to make when it comes to dinner. We try to keep most of our recipes fast and easy so that you can try something new with supper while also juggling laundry, bath time and homework because that’s what life looks like a lot of times and we want to help you fit healthy eating into that picture.
Check it out and let us know what you think!
- 1 head of cauliflower
- 1 tablespoon of coconut oil
- 1/4 teaspoon of salt
- 1/4 teaspoon of pepper
- 1/4 cup of hot sauce or buffalo sauce
- Preheat your oven to 300 degrees F.
- De-leaf (is that a thing?) your cauliflower and chop it up into small, bite-sized florets. Place the florets in a large mixing bowl.
- In a microwave safe container, heat up your coconut oil.
- Once it’s melted, add your salt, pepper and hot sauce and then pour the mixture over the top of the cauliflower florets.
- Toss those cauliflower like the super chef you are until everything is thoroughly coated with the mixture.
- Place the cauliflower on a baking sheet and bake in the oven for 10 minutes or until the florets are soft.