This was another assignment for my cooking class. The lesson was roasting vegetables without oil. The outcome of the assignment turned out very well. I divided the finished product to use in two different dishes. One for a bowl meal and the other for a creamy dip.
Today I will show you the base of these two different dishes. Then I will do two other posts for these two dishes another time. Actually, I think I will have three different meals out of this sheet pan of cauliflower. I love it when I can stretch an ingredient into multiple different meals.
Note: You can find the recipe for Smokey Southwestern Seasoning in the basics section or you can purchase the blend pre-made on my store page.
- 1 head of cauliflower, cut into like size florets
- 3 tbsp vegetable broth
- 1 lime, halved
- 1 tbsp + 2 tsp, Smokey Southwestern Seasoning
Preheat oven to 450 degrees. Line a sheet pan with parchment paper or silicone baking mat (this is what I used).
In a large bowl mix together broth, half of lime – juiced and Smokey Southwestern Seasoning.
Stir in cauliflower florets into marinade.
Evenly distribute cauliflower onto sheet pan. Add lime half to sheet pan.
Roast cauliflower for about 20 minutes. Halfway through roasting process stir cauliflower.
Remove from oven. Using tongs to pick up lime half and squeeze juice of lime onto roasted cauliflower. Stir.
Serve. Eat. Enjoy.