Roast Cauliflower With Parmesan

I love this recipe, and I don’t know how to explain to you how weird that is for me. For *years*, I simply didn’t eat vegetables (unless you count the starchy, no-color ones like potatoes and corn). Then I realized that I could do things to them and try them and maybe discover new tastes (and that I really needed to eat healthier). So it’s very strange for me to like this dish so very much. It’s simple to make, too, and goes well with lots of different meats.

Take a head of cauliflower and break it into florets. (After this step, I usually have to take a hand vacuum to the kitchen counter, because those little bits get everywhere.) Toss them on a rimmed baking sheet with a sliced onion (cut vertically, not into rings), three or four unpeeled cloves of garlic (which you can eat later on toast, yum), and three tablespoons of olive oil. Sprinkle with thyme, salt, and pepper to taste.

Now, the original recipe said to roast this for 35-40 minutes at 425 degrees, but I found that, in my oven, that made the onion turn black. Not appetizing. I was making a roast chicken at 375 degrees, and I found that putting the cauliflower in at that temp for about half an hour worked just fine. Anyway, cook the cauliflower somewhere in that temperature range for sometime about that length until it’s tender enough that you’d consider eating it. Then sprinkle it all with a half-cup of grated Parmesan cheese, and roast another 10 minutes, and you’re done! SO good.

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