After a few days of hot weather, today's cool rainy weather inspired me to roast veggies. Our Tiny Chef loves roasted cauliflower, but it has to be nicely caramelized and soft.
Here's what we did:
1. preheat oven to 400f
2. wash & core 2 small heads of cauliflower.
3. set a sheet tray out and ask your child to break the cauliflower into pieces
4. while they are breaking, pick out the big pieces and cut them down (aiming for florets all the same size)
5. drizzle a few tablespoons of olive oil over the cauliflower (I held my 3-year-old's hand on the bottle and we did this together)
6. sprinkle seasonings (give your young kids just the right amount of seasonings - they tend to want to put them ALL on the food) - we used salt, pepper, garlic powder, & smoked paprika
7. with clean hands, mix the cauliflower, oil and seasonings on the pan and then make sure they're covering the bottom of the pan in a single layer
8. when the oven is preheated, put the cauliflower pan on a middle rack and set a timer for 20 minutes
9. after 20 minutes, use a spatula to flip the cauliflower over & set the timer for another 20 minutes
10. when the timer goes off, flip the cauliflower over one more time (it should be browning now)
11. after a final 10 minutes, take the cauliflower out to cool down (it would be a good idea to test it with a fork to see if it needs to be in any longer to get soft)
12. adjust the seasonings as needed and serve warm (we added a bit more salt to ours)
Dr. Kendall Becherer is an author, teacher, photographer, and learning scientist, who loves helping families naturally integrate kids in their everyday activities (such as preparing food).