Oven Roasted Cauliflower

Posted Thursday, July 19th 2012 at 3:35pm

By Kelli Bamforth
Mouthwatering is the only way to explain this simple dish of oven roasted cauliflower topped with grated parmesan cheese. I truly believe that this vegetable (in addition to several others) was made to be roasted, as the nutty flavors and caramelized edges give it a totally different taste than when steamed or boiled.
The grated parmesan cheese on top is something I haven’t tried before, but it will definitely be used every time I make this recipe in the future. It gives the dish a subtle cheesy flavor and is so complementary to the nuttiness of the roasted cauliflower. (Be sure to mix the cheese in when the cauliflower’s still hot.) Serve with a protein of your choice and a side salad for a complete meal.
If you’re not a fan of cauliflower in its other forms, I urge you to give this recipe a try. You just might be surprised!
Oven Roasted Cauliflower
Source: Adapted from Skinnytaste
3 cups uncooked cauliflower florets, cut small
½ tsp black pepper
½ tsp salt
1 tbsp minced garlic
1 tbsp olive oil
1 ½ tbsp grated parmesan cheese
Preheat the oven to 450°F. In a large bowl, combine all ingredients except the parmesan and mix well. Transfer to a shallow roasting pan and place in the center of the oven. Roast for about 35 minutes, turning florets once halfway through so they are evenly cooked. Remove from oven and immediately top with the parmesan cheese and additional salt and pepper if needed. Makes three servings.


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