A few years ago, we were visiting my wife’s aunt, Louise, in the Shuswap. She has a cottage on the lake and had invited us to stay. One night for dinner she made us some roasted cauliflower as a side dish, and I will never forget how great it tasted. Ever since then we’ve been working on our own version of her dish. Guessing at some of the ingredients, mixing, tasting, perfecting. This recipe is an homage to Aunt Louise and our great trip. Every time we make this recipe it takes us back to that visit.
With this recipe I’ve included a recipe for seasoning salt which can be used in multiple ways, French fries, meats, vegetables, you name it! It’s a basic recipe and is scalable to increase its amount. Just double or triple it for extra.
I hope you enjoy this recipe as much as we did the first time we tried it.
Auntie Louise’s Roasted Cauliflower
1 tbsp table salt
¼ tsp sugar
½ tsp garlic powder
½ tsp onion powder
1 tsp paprika
1 head of cauliflower
1 tbsp canola oil
1 tbsp seasoning salt
- Preheat oven to 400F.
- Cut the cauliflower into bite-sized pieces.
- Put the cauliflower into a mixing bowl.
- Cover with canola oil, sprinkle with seasoning salt and mix.
- Dump out the contents onto a sheet pan.
- Roast in the oven for 15 minutes, mix up halfway to get even cooking.
- Remove from the oven and allow to cool for 2 minutes, the serve.