Chili over Spiced Roasted Cauliflower – Warm spices coated cauliflower florets and roasted until tender yet crisp and severed with chili, queso freso, and cilantro.Fall, football, and chili are the trifecta of this time of year. Very few things are more comforting to me than a big hearty, meaty, beanie (we’ll go with it as a word) of chili. Also, very few things are as forgiving as a chili. You can add more and more things until you get it quite how you want it-you just might end up with 3 gallons of food by the time you’re there.Each game day gathering or tailgating event I attend or host, there are more than enough calorie/fat-heavy items, you know which delicious things I am talking about. Occasionally, I like to mix it up and try to not spend the day’s calories on one bite of something.
Chili is a high protein dish, but I have, on more than one occasion, lowered its nutritional value by adding copious amounts of sour cream and cheese. Just thinking about that puts a Joker-wide smile across my face and glosses my eyes over in delight.
This weekend I celebrated my 40th birthday. Friday and Saturday, I disregarded all dietary protocols I should be following, save the consumption of water, and just lived like I was turning 21 again. Good times. Come Sunday, I needed health and nutrition. I was looking forward to trying a new Progresso Chili that I spotted on my recent market run. I had never seen it on the shelves before as I do frequent the chili shelves. I picked up the Pork and Beef Chili with Beans…Pork and Beef in one dish was clearly meant for me. Making a baked potato and loading it with the chili sounded so good, but I really needed to stay away from the potatoes, so I opted to try it over roasted cauliflower. If you’ve never had roasted cauliflower, you have been missing out on one delicious culinary treat.
Adding spices to the cauliflower was easy enough, then I ladled the chili over the cauliflower and sprinkled both queso fresco and cilantro over the top….WINNER!
The combo of the chili and the cauliflower, while possibly sounding odd, really went well together. The texture of the roasted veg added body to the chili and the spices in the chili blended perfectly with the spices on the cauliflower. The queso fresco added a creaminess to the dish and the cilantro brightened it all up. I served myself a mighty bowl (mighty for me, teeny for you), and rocked back and forth in utter delight while eating.
Chili over Spiced Roasted Cauliflower
- 1-20 oz pouch SmokeHouse Pork and Beef with Chili Beans Chili
- 1 head Cauliflower; cut into florets
- 2 tbsp extra virgin olive oil
- 1/2 cup queso fresco; crumbled
- 1/4 tsp fresh cilantro; chopped
- 1/2 tsp granulated garlic
- 1/3 tsp salt
- 1/3 tsp salt
- 1/2 tsp cumin
- 1/4 tsp corriander
- 1/2 tsp onion powder
- 1/2 tsp chili powder
Mix the spice blend together in a small bowl.
Place the cut cauliflower florets in to a zip seal bag and pour in the olive oil.
Seal the bag and shake vigorously, allowing the oil to coat all the florets.
Open the bag and pour in the spice blend, reseal, and shake vigorously, coating all the florets.
Place on baking sheet lined with parchment paper.
Bake in a 425° pre-heated oven for 45-50 minutes, flipping once, about half way through.
Open pouch and cook on the stovetop according to package directions.
Add some cauliflower to a shallow bowl.
spoon the chili over the cauliflower
Sprinkle with queso fresco and cilantro.
Serve and enjoy.
Progresso Chili is quick meal all in itself. It warms in 5 1/2 minutes, plus it’s National Chili Month, so now you can participate in one of our great food “holidays” with ease.
Progresso is giving away a prize package worth $25 which includes:
- New Chili and Stew flavors
- Progresso Ladel
- Game Day Cooler Chair