Roasted Cauliflower with Parmesan
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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