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.
September 7th, 2007 at 4:35 am
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.