Cauliflower was always one of those vegetables that I really didn’t care for – kinda boring to eat just steamed – unless I slathered it in a blanket of butter. But not anymore! <sound off heavenly horns> Roast those little nuggets and top them with a snowy sprinkling of grated parmesan. Roasting makes them so sweet and tender.
Roasted Cauliflower
(serves 4 as side dish)
1 head of organic cauliflower
2 T olive oil
grated parmesan
sea salt
Preheat oven 375.
Cut cauliflower into little evenly-sized florets. Place on baking sheet and toss with olive oil. Roast for 15-20 minutes until tops are a little golden brown and florets are soft. Remove from oven and sprinkle with salt & grated parmesan.
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Jaden
Yes cauliflower is more than a boring veggie, but Indian cuisine has some very good techniques to make the veggie happily edible. I shall be posting some very soon on my blog. My blog is not 1% as good as yours so if you ever visit there, just close your eyes & go right to recipes, just dont look here & there.
BTW, your version is excellent too, & I am gonna be trying it.
I have fallen in love with ROASTED vegetables this spring/summer, and can’t get enough! This simple preparation method described works well for ANY veggie…beets, sliced into 1/8″ pieces, cauliflower florets, turnips and radishes quartered into bite size chunks…no matter what you use, toss liberaly in virgin olive oil, then sprinkle with sea salt, and freshly ground black pepper…cook at 375 to 400, from 15 to 30 minutes (all depends on thickness and quantity)…practice makes PERFECT!…the roasting enahnces the flavours and brings out some of the natural sugars…DELICIOUS!