Desert Dust Roast Cauliflower or Broccoli
- 1 head cauliflower – cleaned of greens / remove core and rough cut into approx. 2 to 3 inch chucks
- Or 2 LBs Broccoli cut into florets leaving stem attached / you can also make this with ½ cauliflower and ½ broccoli
- Hint: use vegetable peeler to peel broccoli stem before portioning into florets
- 2 or 3 TBL kowboy kwAZeen DESERT DUST
- 2 or 3 TBL Olive Oil (Extra Virgin if available)
- Vegetable Spray / Pam or similar
- Large sheet pan or cookie sheet
- Aluminum foil – to cover sheet pan – use enough foil to fold up on all 4 sides to form a container, to prevent leakage in the oven
Preheat oven to 350*F. Place prepared cauliflower and or broccoli in a large stainless steel bowl. Add kowboy kwAZeen DESERT DUST and olive oil. Toss until vegetables are well coated in the spice and oil mixture. Spray foil lightly with vegetable spray. Put vegetables coated in kowboy kwAZeen DESERT DUST on foil, place in preheated oven for 35 to 45 minutes, until tender. The longer they cook the more they will caramelize and develop more intense flavor. Serve immediately with grill chicken breast or Ribeye steak seasoned with kowboy kwAZeen KRACKED BLACK. As an accompaniment serve alongside quinoa prepared with kowboy kwAZeen BEER KAN KURRY WRUB.
