Written by: Alexandra Lotzgeselle
Here is another one of my absolute favorite super simple side dishes. Again, I am slightly embarrassed to call this an actual recipe, as there are so few steps and ingredients, but the dish is delicious, incredibly easy, and heats up for leftovers really well as an added bonus. I also have to give my mom credit for this one as I first had this at her house.
I don’t know that I have ever cooked with dill before (which isn’t saying a lot considering I don’t really cook with much of anything), but it works perfectly with this dish and it adds a subtle taste to spice up what can be a pretty boring vegetable.
– Cauliflower (it is easiest and cheapest to get the florets in the bag)
– Fresh Dill (you won’t use very much and will have leftovers)
– Olive Oil/Salt/Pepper
Try to keep up, this is going to get tricky (not).
– Either cut up the head if you have not bought the pre-cut florets, or simply pour the pre-cut bag into a bowl.
Coat with olive oil, sprinkle with salt and pepper to taste
Chop up dill. You can then mix it in the bowl and evenly coat the cauliflower, then add more as needed to make sure there is a good amount evenly coating the vegetables.
Simple pour out on an aluminum foil covered pan (for easy clean-up!) and bake at 400 for 12-15 minutes. Take it out, stir around a bit, then pop it back in for another 10-15 minutes. I prefer my cauliflower to be a little more roasted with a good amount of golden brown, so I go for the 15 minutes each time. Make sure to check it more often though at first so you can get your perfect “doneness.”
Once you take it out of the oven, all you have to do is enjoy it! Cauliflower is such an under-used vegetable, probably due to its stark white color, so adding just a hint of something else makes it a delicious (and super simple!) dish and very healthy dish that is perfect for a quick weeknight meal. Enjoy!
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Photos by: Allie Lotzgeselle