Last week we featured many carb heavy options on EDS, so this week, it’s all about the veggies! When going thru some of my staple concepts, I knew we had to feature this easy Roasted Cajun Cauliflower!
Hate spice?If you don’t have an affinity for all things spicy, don’t stress, I don’t either! Believe it or not, there are many levels of spice and you don’t have to have a ton to enjoy a cajun seasoning blend that’s perfect for countless dishes!
Hate cauliflower?You can use this sauce/seasoning with a variety of other veggies. Even potatoes!
What’s fab about this dish? Everything! It’s quick, easy, affordable, perfect for any season, packed with fiber, flavor, pairs well with any dish, you can skip the sauce if desired, you could do tacos with it, the sauce is dairy free but you can use traditional sour cream, crave heat? You can add more spice! and this dish can easily be made in bulk!
If you have an affinity for all things cauliflower or are enamored with all things cajun (me), you have to try this new Roasted Cajun Cauliflower with Remoulade Sauce!
Cauliflower: Heat oven to 400 degrees. Spread parchment paper onto a baking pan. Cut cauliflower into florets and drizzle with 1 tbsp olive oil and coat hands with it. Toss and coat the cauliflower. Sprinkle cajun seasoning evenly all over. Bake for 25-30 minutes until slightly crispy. Toss the cauliflowers mid bake for an even bake.
Remoulade Sauce: In a shallow dish combine all the ingredients. Set aside.
Serve: Serve the roasted cauliflower on top of the sauce, sprinkle with additional cajun spice, and chopped parsley.
