Roasting makes everything better, doesn’t it? Roasted potatoes. Check! Roasted tomatoes? Double check! Ooh, roasted cauliflower with parmesan cheese and garlic? Check check!
I love roasting vegetables. It’s easy and it brings out fantastic flavors in things like cauliflower that normally don’t have much flavor. For most vegetables and root vegetables like potatoes and turnips, it take just a few minutes to prep before throwing in the oven. This, I like. Now that the cooler weather is starting to be the norm around here, I will be roasting up quite a few goodies!
1 head of cauliflower, broken up and sliced into even sizes
3-4 garlic cloves, chopped
salt and pepper
1/3 – 1/2 C grated parmesan cheese
Heat the oven to 400 degrees and wash and cut the cauliflower into even pieces. Just remember, the smaller the pieces, the quicker it cooks. You can use a pyrex dish or put foil on a baking sheet, whichever is easier for you. Add the garlic, add the salt and pepper and drizzle a few tablespoons of the olive oil over the top. Use your hands or a large spoon to make sure all of the cauliflower is coated well. Throw it in the oven for about 25 minutes. Give it a shake and add the cheese and continue roasting for another 5-10 minutes until those lovely brown bits emerge.
The parmesan adds a bit of salty goodness and the garlic gets sweet and chewy. You might just eat it all yourself. Really. Enjoy!