Yesterday, when I asked Danny what he wants - cauliflower salad or roasted cauliflower, answer was "of course roasted!". Well, no wonder, roasted cauliflower is our favorite way to eat this vegetable, plus it was grey and rainy outside so steamy cauliflower was a perfect fit as for this kind of weather.
The recipe is very simple with a minimum of ingredients. With a baked fish leftovers I have in a fridge it will be our dinner.
Variations
- This recipe can be expended in all directions - add vegetables, add spices, herbs, another cheeses - list can go on and on. But should we? The beauty of the recipe is its simplicity and unproportionaly (to the quantity of ingredients) great outcome.
Taste Description
Great cauliflower texture and its mild taste is a perfect base for bright parmesan cheese zing. Black pepper heat adds up to overall roasted cauliflower experience.
How to Serve
It's the best served right from the oven. Although it's great when just slightly warm too. If for some miraculous reason it's not eaten right away - it's great warmed up on a next day too.
Roasted Cauliflower
For a large baking sheet of roasted cauliflower:
1 large cauliflower head, cut into medium pieces
3-5 tbs olive oil
2/3 cup of ground parmesan
salt to taste
black pepper to taste
- In a large bowl or pot shake up cauliflower pieces with olive oil, salt and pepper until evenly distributed.
- Flip it over to slightly oiled baking sheet and distribute in a single layer. Sprinkle ground parmesan on top and place it in the oven preheated to 400F.
- Bake for about 30-40 minutes or until cauliflower has a pleasant golden color. Remove from the oven and enjoy!
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IN PICTURES
Topped with parmesan and ready to go into the oven.
Done!
It's a great side dish to any protein entree. Also it's a perfect light late supper and can be surely enjoyed on its own :)
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