Quick, Easy, Appetizer Recipe – Oven Roasted Cauliflower Bites
Just tried a quick, easy appetizer recipe this morning. I came across this from one of my Facebook friends who is forever sharing yummy-looking desserts – so this one really caught my eye in that it was an appetizer. Thanks Glenn! (See my preparation notes in green.)
Very low in calories and salt, no carbs, but high in fiber and nutrients from the cauliflower – one of those easy, healthy appetizer recipes that looks great on a banquet table! I think you’ll like them.
Oven-Roasted Cauliflower Bites (from Simply Organic)
- 1 large head of cauliflower
- 2 Tbl extra light olive oil, plus more for the baking pan
- 2 Tbl melted butter
- 1 Tbl freshly grated ginger root
- 1 tsp turmeric
- 1/2 to 3/4 tsp crushed red pepper flakes
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- Juice from half a lemon
- 1 cup Greek yogurt
- 2 whole green onions, minced
- 1/4 cup minced fresh cilantro
- 3/4 tsp sea salt
- 1/2 tsp garlic powder
Preheat oven to 425º F and lightly oil a rimmed, aluminum baking sheet (I used a jelly roll pan)
In a medium bowl combine the Greek yogurt, minced green onions, cilantro, garlic powder and salt. Stir to combine; cover with plastic wrap and refrigerate until ready to serve. (I placed the onions, cilantro, garlic powder and salt into a Bullet blender with the grinder attachment and ground it until finely minced. Then I mixed with the yogurt in the yogurt container and put it in the fridge overnight.)
In a large bowl combine the oil, butter, ginger, turmeric, red pepper flakes, black pepper, salt and the juice from half a lemon. Whisk to combine.
Cut the cauliflower into bite-size pieces (not too small) and toss in the spicy ginger-turmeric dressing until evenly coated.
Scatter the cauliflower on the lightly oiled baking sheet and slide them into your preheated oven. Roast the cauliflower for 20 to 25 minutes until golden, rotating the pan halfway through. Do not toss or flip the cauliflower or you will not achieve a good carmelization
Once the cauliflower has finished roasting, let it cool for 5 minutes before serving.
I pulled these out of the oven and served them to Dwaine, who thought they were GREAT! The cauliflower took on a golden-yellow color from the browning and turmeric. With a little more salt, these could be eaten alone, but with the yogurt dip they were delicious! The dip could skip the cilantro if you’re averse to that, and it would simply provide a smooth creamy note to the smoky taste of the roasted cauliflower and turmeric.
Highly recommended for your next party! Low-calorie, no carbs, very little salt but very tasty.
Comments or Questions? Have a recipe for me to test? Please share it in the comments below. I’d love to hear from you!