Whenever I ask Bill what vegetable he would like for dinner, I really know without asking what the answer will be ~ cauliflower! He loves it and for that matter, I do also.
Have you ever tried roasting your cauliflower? I generally steam it but, it makes perfect sense to roast it. First of all, it’s easy. Second, it is nutritionally good and not calorie laden. Third, it is delicious; almost addictive. This recipe is delectable with the rich, nutty flavor of the Parmesan complementing the cauliflower beautifully.
Thanks to cooking the cauliflower in a very hot oven, the florets are not at all mushy. But, before putting it in the oven, it is necessary to stir the ingredients thoroughly, covering the cauliflower with the olive oil and seasonings well. By slicing the florets before roasting, it creates more of a flat surface to aid them in caramelizing and turning a golden brown. Simply delicious!
Roasted Parmesan Cauliflower
1 large head fresh cauliflower or frozen and thawed (about 6 cups)
2 tablespoons extra virgin olive oil
½ teaspoon Kosher salt
½ teaspoon coarsely ground pepper
2-3 garlic cloves, sliced thinly or minced
½ teaspoon smoked paprika
¼ cup grated Parmesan cheese, freshly grated Parmigiano-Reggiano suggested
Preheat oven to 400 degrees.
Rinse cauliflower, core and slice florets into bite-size pieces.
Dry the cauliflower well by patting it with paper towels.
In a baking dish or on a cookie sheet, toss cauliflower florets thoroughly with all seasonings, except Parmesan cheese.
Spread in a single layer in a baking dish.
Bake cauliflower 25-45 minutes, turning every 10 minutes until cauliflower is browned on edges or caramelized and tender. Fork tines should easily pierce the cauliflower.
Sprinkle with Parmesan cheese; bake 1-2 minutes more.
Toss to mix and serve.
Who knew that cauliflower could taste so delectably good!