Roasted Cauliflower with Parmesan
Makes 2-4 servings, depending on the size of the head of cauliflower and what else you're serving it with; recipe created by Kalyn and inspired by many roasted vegetable recipes through the years.)
- 1 head cauliflower, core cut away and cut into bite-sized flowerets
- 1-2 T olive oil (enough to coat all the cauliflower)
- salt and fresh-ground black pepper to taste
- 2-3 T freshly grated Parmesan cheese (depending on the size of your head of cauliflower; I used coarsely grated cheese)
Cooking time 45mins
Preheat oven to 400F/200C. Cover a roasting pan with foil, then spray with non-stick spray. (You might be able to get by without the spray, but I used some.)
Cut away the core of the cauliflower, then cut into small bite-sized flowerets. Try to make them all the same size and on the small side so they'll all get nicely browned at the same time. (To cut the cauliflower without getting a lot of "crumbs", cut through the stem, then pull the floweret apart. This trick works well with broccoli too.)
Put the cauliflower pieces in a large plastic bowl, add olive oil, and toss until the cauliflower pieces are all lightly coated with oil. (Start with the smaller amount of olive oil and add more if it's not enough to cover the cauliflower.) Season to taste with salt and fresh-ground black pepper, then toss with the grated Parmesan. (Again, start with the smaller amount and use just enough to coat the cauliflower pieces.)
Roast cauliflower, turning it every 10 or 15 minutes, until the edges are nicely browned. I roasted mine for a total of 40 minutes, but I was taking it out every 10 minutes to take photos, so your roasting time will probably be a little less. I would start watching it carefully after 30 minutes. Serve hot.
I don't think this would reheat especially well, but you probably won't have any left!