Hi, I'm Jaden, a professional recipe developer, food columnist and food photographer specializing in fast, fresh and easy recipes for the home cook. Most of my recipes are modern Asian! About meFast, fresh & easy recipes for the home cook.
Wednesday, April 4, 2007
Cauliflower is one of the most versatile vegetables – you can eat it raw, steam, boil, mash, fry or roast. Roasting the cauliflower is easy, cut the florets into bite-sized pieces (the smaller you cut them, the faster they cook), toss with olive oil.
Roast the cauliflower for 20 minutes. They’ll get slightly browned at the bits, and transform into a nutty, earthy vegetable that even the pickiest of eaters will like.
I like to top them with a snow of grated parmesan cheese.
Roasted Cauliflower Recipe
This same recipe can be used for broccoli as well, though broccoli cooks a little faster than cauliflower.
The smaller the florets you cut, the faster the cauliflower cooks. I try to cut them the size little larger than a quarter.
Ingredients:1 head of cauliflower
2 tablespoons olive oil
grated parmesan cheese
Preheat oven 375F.
Cut cauliflower into small, evenly-sized florets. Place on baking sheet and toss with olive oil. Roast for 20 minutes until tops are a little golden brown and florets are soft. Remove from oven and top with grated parmesan.