TINY Kitchen Creamy Garlic Roasted Cauliflower

Hello friends!

We’re back in the TINY Kitchen with a quick and easy side dish your summer cookout guests will love! This one is super to make and reheats beautifully. It’s also features one of my favorite veggies: Cauliflower!

Did you know cauliflower is loaded with potassium, fiber, Vitamin C and B-6, and is also loaded up with protein? All it’s awesome nutrients makes this a seriously supreme side dish.

For our dairy-free readers out there, we’ve also incorporated some quick ways to make this dish totally dairy free. Let me know what you think!

Tessa

INGREDIENTS

1 head of cauliflower, washed and cut into small florets

1 ½ cup shredded cheese (I like using a four-cheese blend, but a great veggie option is the Daiya pepperjack Shreds!)

2 tbs minced garlic

1 cup plain greek yogurt or lite sour cream (for dairy free, try plain soy yogurt)

½ tbs sea salt

½ tbs fresh ground pepper

1 tsp oregano

Optional: dash of cayenne pepper

DIRECTIONS

Preheat your oven to 425 degrees
Using a cooking oil spray, lightly grease a glass 4 qt baking dish
Place your cut up cauliflower in a large mixing bowl
Add all of your ingredients to bowl
Stir until cauliflower is evenly coated with the mixture
OPTIONAL: give the mixture a light dusting of cayenne powder for a little kick
Spoon cauliflower mixture into your baking dish, spreading evenly into one layer
Bake for 20-25 minutes, or until cheese is melted and edges are a light golden brown
Enjoy!