For years, I have hated cauliflower. In fact, I couldn’t stand the smell of it, but something happened. I discovered I do like it – coated in cheddar. This 4-ingredient side is a great example of how something healthy can be improved with just a touch of something decadent. Cauliflower is roasted at a high heat, and then, cheddar is melted over the top. We all like it so much that we fight over the pieces. It’s that good.
While this recipe is very straightforward, one of my favorite ingredients, adobo seasoning, takes it up a notch. At our house, this is not a single-use spice. It doctors up beans, chicken and roasted vegetables. Unlike some that have been used once and never reappear again, this is one is always a favorite.
4 Ingredient Side: White Cheddar Roasted Cauliflower
- 1 head of cauliflower
- 1-2 tbsp. extra virgin olive oil
- Adobo seasoning (sprinkled on)
- 3-4 tbsp. grated white cheddar
- Salt and pepper
Preheat the oven to 450° F. Then, break up the cauliflower into small and medium-sized florets, adding them to a baking sheet. This will take a little time. Large pieces won’t get as crispy and delicious.
Next, smoosh them together into a bunch. Then, pour over a little olive oil and sprinkle liberally with salt, pepper and adobo seasoning. Now, spread them out over the baking sheet, leaving room between the cauliflower. This helps them brown up. Roast for 30 minutes.
Then, remove the pan from the oven, and squish all the cauliflower back together, so that all the pieces are touching. Now, add the grated white cheddar evenly over the cauliflower. Put it back in the oven for a few minutes until the cheese is melted. Remove and serve immediately. This tastes best straight out of the oven.
P.S. These are often served with another family favorite – 4 Ingredient Pork Chops.