This is a real winner from Weight Watchers! I can eat the whole head of cauliflower by myself (seriously). My brother in law is all kinds of wrong...he thinks that cauliflower is like the ugly stepsister of broccoli. He likes to remind me how lonely it looks on vegetable platters at the end of parties. But, I prefer its mild, nuttier flavor to that of broccoli. We also argue the merits of parsley. And reading. And all-inclusive vacations. It just feels so good to tell him he's wrong. Everyone else just laughs at us. But we have fun. One day, I'm going to slip some parsley and cauliflower in something he regularly eats and trick him into reading something other than politics. In Mexico. I may need help. And whatever kind you're thinking is probably right.
But give this a try for a different kind of side item to your meats and or if you're on a low-carb diet. It's one of those dishes that doesn't feel like diet food. And if by chance I'm wrong and it does, just throw some grated Parmesan cheese on top. YUM!
Adapted from Weight Watchers
Olive oil cooking spray
1 head(s) (medium) cauliflower
1/2 tsp. ground cumin
1/2 tsp. chili powder, or more to taste
1/2 tsp. salt
1/2 tsp. black pepper
Preheat oven to 400°F. Coat a baking sheet with cooking spray.
Cut cauliflower florets into bite-sized pieces (there should be about 4 cups). Place cauliflower in a medium bowl and add cumin, chili powder, salt and pepper; toss well to coat.
Spread cauliflower on prepared baking sheet and bake until cauliflower is tender, but not mushy, stirring halfway through, about 10 minutes.
Yields about 1/2 cup per serving--so according to WW, that would be about 8 servings. I say more like 4 servings. That's how much I like it!