Friday, July 19, 2013

Parmesan and Garlic Roasted Cauliflower


A simple vegetable side of cauliflower tossed with Parmesan and garlic then roasted until browned.

Roasting vegetables is my usual fall back method for vegetable preparation.  It is simple and you can just toss your veggies in the oven and walk away for a while.  This is easy for me when I have other things to prepare for dinner or even other dishes in the oven.  Roasted vegetables will cook at about any temperature you just have to adjust the cooking time.  My preferred temperature for roasting vegetables is 400F and I like to take them out when they turn brown around the edges.  This usually results in a tender yet crisp vegetable.


2 cups cauliflower florets
2 Tbsp-1/4 cup olive oil
1-2 Tbsp garlic powder
1/4 cup Parmesan

In a large bowl toss all the ingredients until cauliflower is thoroughly coated.

Spread cauliflower in a single layer on a rimmed cookie sheet or shallow baking dish and bake in a preheated oven at 400F for 20-30 minutes.

I do not stir or turn the cauliflower and the sides that are touching the pan get dark and crispy.  After removing from the oven you can squeeze some fresh lemon juice on the cauliflower if you like.

Serves 2-4.  Enjoy.

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