Roasted Parmesan Cauliflower | foodsciencenerd.com

Parmesan Roasted Cauliflower

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The other day, I was just so done with broccoli.  Not sure why, because it’s one of my favorite vegetables, but I just couldn’t eat it again.  I wanted something like broccoli rabe or kale, but (1) I was cooking with a picky eater, and (2) my local grocery store (not Wegmans, I drive 20 extra minutes just for that wonderfulness) has a terrible produce section.  My boyfriend suggested cauliflower, but I hate it… at least I thought I did (except when I made this cauliflower casserole with the Meal Makeover Moms).  After exhausting the rest of the produce section, I settled on buying a sad, overpriced package of colorful cauliflower.  I did some digging for recipes that sounded good and settled on roasted cauliflower tossed with some Parmesan cheese- simple, intuitive, and quick.

Roasted Parmesan Cauliflower | foodsciencenerd.com

When it came out of the oven, it was perfectly golden-tinged, soft on the inside and crunchy on the edges.  My boyfriend suggested a sprinkle of sugar before roasting, which increased the carmelization without actually adding any sweetness.  The Parmesan added a savoriness that was missing from other cauliflower recipes I had tried, and spreading it out on a sheet tray prevented the cauliflower from retaining any waterlogged bits.  I wish I had made more, because I would have eaten it all.  Even my boyfriend said I could make this whenever, which is high praise for a vegetable, coming from him!

Parmesan Roasted Cauliflower

Prep Time: 5 minutes

Cook Time: 35 minutes

Yield: 2 servings

Parmesan Roasted Cauliflower

Ingredients

  • 1 head cauliflower (or about 2 cups multicolored cauliflower)
  • 2 Tbsp olive oil
  • 1/2 tsp sugar
  • Salt, pepper, onion salt
  • 1/4 cup grated Parmesan cheese

Directions

  1. Preheat oven to 400F.
  2. Slice the cauliflower florets into flat pieces (see picture).
  3. Toss with olive oil, sugar, and seasonings and spread in a single layer on a sheet pan covered in parchment paper.
  4. Roast for about 25 minutes, until starting to turn golden on the edges.
  5. Add Parmesan and toss, spreading back out into a single layer.
  6. Roast another 5-10 minutes, until cheese is melted and edges are carmelized and crunchy.
http://www.foodsciencenerd.com/parmesan-roasted-cauliflower/

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