Tuesday, May 5, 2015

Parmesan Roasted Cauliflower

I think at this point it is pretty obvious, I am huge fan of roasting vegetables.  I really do think it is the absolute best way to prepare most veggies because it is so easy to do and enhances the flavor and texture of almost anything.  So obviously, cauliflower is no different, although I will eat it in almost any shape or form, (see my Crispy Cauliflower Rice).  Roasting makes it crispy in some areas, and soft in others and it takes on any flavors it is cooked with.  My favorite way is to season with salt, pepper, garlic powder and Parmesan cheese and toss it all with olive oil.  And that is it, throw it on roasting pan and you have a fabulous side dish that pairs wonderfully with chicken, steak or fish.  Next time you pick up a cauliflower, try preparing it this way, I know you won't be disappointed.


This is what you need:

1 Medium Cauliflower
2 tbsp Olive Oil
2-3 tbsp of Parmesan Cheese
1/2 tsp Salt
1/2 tsp Pepper
1/2 tsp Garlic Powder

This is what you do:
Preheat the oven to 400 degrees and cut the cauliflower up into florets, about an inch to two inches big.  Toss with the olive oil, Parmesan, salt, pepper and garlic powder and spread evenly on a foil lined baking sheet sprayed with cooking spray.  Careful not to over crowd, because the cauliflower will steam and not roast if there is too many.  Roast for 15 minutes, remove and toss on the sheet.  Roast for another 10 minutes or so, until desired crispiness is achieved.  Serve and enjoy!
Prep Time: 5 minutes
Cook Time: 20-25 minutes
Total Time: 25-30 minutes
Serves: 4-6

First preheat the oven to 400 degrees, then cut the cauliflower into bite-size florets.  You can buy the pre-cut packaged cauliflower too, just cut any huge pieces.  However, even though I look for any shortcut I can get, the flavor of pre-cut veggies just isn't as good as ones you cut yourself.  I know, it troubles me deeply, too.


In a bowl, toss with 2 tbsp Olive Oil, 2-3 tbsp Parmesan, 1/2 tsp Salt and Pepper and Garlic Powder each.  Coat evenly and lay out on a baking sheet lined with foil, sprayed with cooking spray.
Remember not to overcrowd the pan, otherwise the cauliflower will steam and turn mushy.  Use two pans if you need to. 

Roast for 15 minutes, then remove the pan from the oven and toss the cauliflower around a bit.  Stick it back in for about 10 minutes, give or take.  Roast until it gets to your desired level of crispiness.  I tend to like mine pretty crispy. 
Remove from oven and serve, making sure you get all the crispy Parmesan bits off the pan.  These are so good a create such a wonderful texture.  Serve and enjoy!

This is such an easy, delicious and healthy side dish that works for a quick weeknight dinner or a nice dinner party.  My husband and I will sometimes eat a whole head to ourselves for dinner...with wine, obviously.  Hope you enjoy this as much as we do!