Happy Mid-week peeps! I am finally back to my morning routine. You guessed, kids are back to school! I love my peaceful mornings; coffee, music, and photo shoots, recipe testings, etc
I have been working every day since the President’s day, and that was a long weekend if you remember. The kids were off due to the bad weather all this time.
I felt like out of my comfort zone. Something was missing, and I will tell you exactly what was missing: Peace and quiet!
I finally get in the mood to write, literally finishing one small paragraph and they just had to come in my office. One by one in the rotation and ask for something; food, paper, glue sticks, what game should they play and the list is endless.
There is no winning that war, I tell ya, just turn everything off and make something for them to eat, that would shut them up right away, at least for an hour!
This is one of the snacks that I was making for my family this past week. Not only that they (to my surprise) liked it, but each time I’ve used whole cauliflower and it was eaten. I was happy because it is a healthy snack, and needless to say it is full of flavor.
Malaysian Satay Seasoning is mostly used for Satay, of course. For seasoned and diced or sliced chicken, lamb, beef, pork, fish, or tofu, skewered and grilled meat, served with a sauce.
However, I thought how much flavor would give if I try it with cauliflower. I love cauliflower, as well as my family, but usually, they like it raw or fried. Me, on the other hand, I can eat it, however, it is made, and this one was a winner for sure.
The first look and I could tell it was something out of their comfort zone, but when they tried it there were no complaints whatsoever. I jumped in my car soon after and bought three more cauliflowers.
Malaysian Roasted Cauliflower
- 1 Cauliflower medium size
- 1 tsp. Coarse salt, or to taste
- 1 tbsp. Malaysian Satay Seasoning 1 teaspoon more for a stronger flavor
- Juice from 1/2 Lemon
- 1 tbsp. Olive Oil
Preheat oven at 375°F (190°C).
Trim off leaves and any brown spots, then separate cauliflower into smaller pieces and wash. Place in large (mixing) bowl. Pat dry with a paper towel as much as you can.
Add 1 teaspoon of Coarse salt and 1 tablespoon of Malaysian seasoning; mix, trying not to crumble cauliflower.
Add lemon juice and drizzle oil, then toss it to coat each piece.
Transfer it into Roasting pan, or baking pan lined with parchment paper/mat etc. Try to keep it in a single layer, meaning separate pieces so they have a little space in between.
Roast for 20-30 minutes, then open the oven and simply shake the baking pan and turn cauliflower around.
Let the cauliflower roast for 15 to 20 more minutes. Shake the baking/roast pan again and turn the oven on the broiler (high) just for a minute or so. Stay close, and try not to burn cauliflower. This also depends on how well done you want your cauliflower. I like it this way.
The taste is a little crunchy on the outside, and soft on the inside. If there is moisture, place it on the kitchen paper towel to absorb any extra moisture.
This could be served as a side dish. Pair it with rice, chicken or fish. You can make a soup with roasted cauliflower.