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Looking for a super-easy and healthy way to cook cauliflower? I’ve got an easy recipe for roasted cauliflower with a delicious ranch twist!
Roasted ranch cauliflower
If you like ranch dressing on your salad, you’ll love the tangy flavor on roasted cauliflower! It’s really easy to make, and if you’re trying to eat low carb, cauliflower is about in the middle carb-wise when it comes to vegetables, so it’s a decent choice. If you’re counting calories or Weight Watchers points, it’s an excellent choice!
To be honest, I hate cutting cauliflower as much as I love eating it. So to keep this recipe quick and easy, I cut the cauliflower as soon as I buy it. That way it’s ready when I need it. I use one of these, possibly one of my favorite kitchen gadgets of all time, which cores an entire head of cauliflower in one quick step!
I’ve been working on this one bag of cut cauliflower for over a week, with not a brown spot in sight. The trick is, after I cut the cauliflower into bite-sized florets and wash them, I let them drain as much as possible. Then I put them into a big zipper bag and stick a folded paper towel in there to absorb moisture. I push as much air out of the bag as I can, and voila, cauliflower ready when I need it!
If you like a really intense ranch flavor, use more ranch powder. If you like a lighter taste, use less. And my husband puts in a little hot sauce, which my daughter loves too. Definitely not for me, but go ahead and experiment!
- 1 head cauliflower
- 3 tbsp olive oil
- 2-4 tbsp powdered ranch dressing mix
- 1/2 cup plain breadcrumbs
- Preheat your oven to 350° F
- Line a large cookie sheet with parchment paper (keeps cauliflower from sticking)
- Toss all ingredients in a bowl until cauliflower is coated; use more or less ranch dressing mix depending on how intense you want the ranch flavor to be
- Place coated cauliflower in a single layer on the cookie sheet
- If there's any ranch/breadcrumbs mix left in the bowl, sprinkle it over the cauliflower
- Bake for 20-30 minutes on the middle oven rack, checking after 20 minutes to see if florets are cooked (I like to stir them after 15 minutes to make sure one side isn't getting too dark)
- Enjoy as is, or with a sprinkle of grated parmesan
Want to make coring your cauliflower easier? You need one of these!