Roasted Cauliflower

by kara on June 29, 2011

When we were kids, my mom had a way of getting my brother and I to eat cauliflower by topping it with loads of cheese.  Nowadays,  I like to roast cauliflower and think it tastes even more delicious.  Go wild and choose an orange or purple variety of cauliflower if you’re feeling adventuresome.  And if you must. . .top it with a sprinkling of  good Parmesan cheese.

Roasted Cauliflower

Adapted from “The Art of Simple Food,” by Alice Waters, 2007

1 head of Cauliflower (any color)

4-5  Tbsp. (or more) of olive oil

Kosher salt

Freshly ground pepper

Fresh Italian parsley, chopped

 

Preheat oven to 400 degrees.  Wash and trim cauliflower.  Cut up cauliflower into bite-size pieces.  Place pieces onto a baking sheet coated with cooking spray.  Brush the cauliflower with olive oil, and season with salt and pepper.  Roast in the oven for 20 minutes, turning cauliflower over after 10 minutes of roasting.  Add additional olive oil if needed during roasting.  Cauliflower should be done when pieces are tender and browned.   Sprinkle roasted cauliflower with a handful of chopped Italian parsley.  Season again to your liking.

 

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