Spice up your life — and your cauliflower with Cajun-inspired spices.
Even though it took hours of preparation and only minutes to eat, I must say that this year’s Easter dinner was pretty fab. Honeybaked Ham (recipe created on the fly), Tastiest Scalloped Potatoes, Asparagus, and Cajun Spiced Cauliflower were on display.
And it was quite tasty!
Not a huge vegetable fan, my husband didn’t serve himself much more than the ham and potatoes. But, I made him try the cauliflower since I had gone Cajun with it, a seasoning he loves. His answer?
“Now, that’s delightful.”
Seriously. So, if you’d like your husband to call cauliflower delightful, then you need to mix up a batch of this.
- 1 head cauliflower cut into bite-sized florets
- 3 tablespoons salted butter melted or olive oil, if dairy-free
- 1 teaspoon crushed garlic
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried dill
- 1/2 teaspoon paprika
- 1/8 teaspoon freshly ground black pepper
- Steam the cauliflower in a steamer basket over a pot of water, covered, until tender, about 10 minutes. Place the cauliflower in a serving dish.
- In a small bowl, combine the butter, garlic, salt, thyme, dill, paprika, and pepper.
- Drizzle the spiced butter over the cauliflower and toss gently to distribute evenly.
Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.
Nutritional values are approximate and based on 1/6 the recipe.
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Your cauliflower looks delicious. I love this week theme. Can’t wait to come back later and see all Spring produce recipes.
Yum! I just happened to pick up a cauliflower at the store today. Cajun spice is a great idea!
There really isn’t any “spring produce” around my neck of the woods, unless you count morels and dandelions. I have been seeing fresh green beans in the store though, so shared a recipe I call Clean Bean Casserole. It is a natural version of that canned-soup-and-fried-onions dish that crops up at potlucks and holiday meals.
The cauliflower looks delicious! I don’t make this often enough!
Oh that looks good; how I wish my family like cauli and I wouldn’t have to eat it all myself!
I make them each eat one piece, even the hubs, under the guise of taste testing.
Thank you for hosting again this week. I shared my Zucchini and Squash with Onions. I love this recipe so much I wish I could eat it more often!
That looks really tasty! Cauliflower happens to be my husband’s very favorite vegetable already, so this would just take it up an extra special notch for him. 🙂
That sounds yummy! We are trying califlower in our veggie garden this year so I’ll have to make this. Plus, I like anything with “cajun” in the title. 😉
I love cauliflower! I shared a recipe I’ve been making – buttery cauliflower that 2 out of 4 children love… 🙂
Thanks for hosting.
I haven’t posted about it, but today I made a coleslaw with some store ingredients (cabbage, carrots) and some homegrown (last year’s purple onions, this year’s chives, a tiny turnip that survived the winter, and a few handfuls of Jerusalem artichoke). Yum!
And if I have energy, we’ll have a nettle omelet tomorrow. The sting goes away if you cook nettles, and they are super healthy.
Nettles scare me. You are brave!
No, I just have gloves!