I think I might have mentioned in previous recipe posts that I love roasted vegetables, slightly burnt or partially caramelized with a bit of a gooey sweet flavor.
Here’s a version of roasted veggies where I raise the temperature so that the edges of the veggies blister a bit. I try to keep the oven temperature just below broil, but it will depend somewhat on your oven characteristics. I roast my veggies at about 480 degree F, which is below a low broil setting on my oven. A slightly lower temperature will also work. I guess you could also grill the veggies until they blister but the texture won’t be as soft as a slower roast in an oven. Totally up to you.
You can place the blister roasted veggies on top of either cauliflower rice, cauliflower polenta, or cauliflower couscous (recipe included below as well), and then drizzle herb ranch dressing over the bowl. The herb ranch dressing (recipe below as well) is quite flexible and can be made dairy free or not, oil free or not, and egg free or not. Entirely up to you. Enjoy!