062: Corn Casserole

Made by Laurie Shrum - Member of the Plant-Based Challenge

Time: 40 Minutes

Servings: 3

Ingredients

1 large head of cauliflower, cut into 1-2 inch florets
1-2 tablespoons olive oil (use vegetable broth for oil-free)
1-2 teaspoons smoked paprika (adjust to taste)
1/2 teaspoon garlic powder
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
Optional: Fresh parsley and lemon juice for serving.

Instructions:

1. Preheat & Prep: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.

2. Coat: In a large bowl, toss the cauliflower florets with the olive oil (or broth) until evenly coated.

3. Season: Sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss well to ensure all pieces are covered.

4. Arrange: Spread the cauliflower onto the prepared baking sheet in a single layer, ensuring there is space between pieces to allow for proper roasting rather than steaming.

5. Roast: Bake for 20-25 minutes, or until the cauliflower is fork-tender and the edges are golden brown.

6. Finish: Remove from the oven. Toss with fresh parsley and a squeeze of fresh lemon juice, if desired.

Tips for Success:

Maximum Crispiness: Do not overcrowd the pan. If the cauliflower is too crowded, it will steam instead of roast.

Even Cooking: Try to cut the florets into similar-sized pieces so they cook at the same rate.

Oil-Free Method: Use 1/4 cup of water or vegetable broth in the bottom of the pan to prevent burning, skipping the oil entirely.