Saint Lucifer Philly Style Crab Cakes
Saint Lucifer Roasted Parmesan Cauliflower
Saint Lucifer Cajun Shrimp Etouffee
Saint Lucifer Corn, Shrimp, and Sausage Skillet
Saint Lucifer Spinach and Chickpea Saute
Saint Lucifer Shrimp and Zucchini Scampi Linguini
Saint Lucifer Greek Yogurt Chicken Kabobs
Saint Lucifer Roasted Brussels Sprouts
Saint Lucifer Jalapeno Creamed Spinach
1 medium head cauliflower
1/4 cup olive oil
1/3 cup grated Parmesan or Romano cheese
2 cloves garlic, minced
1 teaspoon St. Lucifer Habanero Table Spice #11
Kosher salt and black pepper to taste
3 tablespoons parsley, chopped
Heat oven to 425 degrees Fahrenheit.
Line a pan, spray with cooking oil.
Remove leaves, core, and larger stems from the cauliflower.
Cut cauliflower into florets. About 1-1 1/2'' in size. Don't cut them too small, they will dry out before caramelized.
Rinse florets in a colander under cool water. Pat dry with paper towel. Set aside.
In a medium bowl, mix together oil, parmesan, garlic, St. Lucifer Habanero Table Spice #11, salt, and pepper. Add florets and toss to coat evenly.
Lay cauliflower florets on pan. Spread them out in a single layer.
Roast for 20-30 minutes (depending on size of florets), flipping them once or twice to caramelize/brown all over. Transfer to serving bowl.
Garnish with parsley and serve immediately with extra parmesan and St. Lucifer Habanero Table Spice #11 to desired heat.
Download Printable Recipe Here
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