Have you had your fill of decadent holiday foods? Me, well, at least for a little while. I adore all the special treats of the season. It is not over yet because of New Year’s. However, balance is a good thing. It is why I choose to cook healthy meals or make salads often. One part of those meals is a side dish of roasted cauliflower. It goes with anything from beef, chicken, pork, and more.
Roasted cauliflower does not last long here. It was earlier in the day when I made this last batch. I wanted to get it done and photographed while there was some good light. (Darn these getting dark early days). I set the bowl on the counter after I finished taking photos. I looked up and there was my husband eating it for a mid-afternoon snack.
Roasting brings out flavors in vegetables. It gives cauliflower a bit of a nutty taste and is completely different than prepared any other way. I am sure even folks who don’t care for cauliflower would like it roasted. Perhaps, perhaps not…at least it is worth a try.
What is your favorite vegetable to roast? Carrots, green beans, parsnips, and asparagus are also on my list. And cauliflower is at the very top of that list.
- 1 head of cauliflower
- Olive Oil
- Salt and pepper
- 1 to 3 tablespoons grated Parmesan cheese
- Preheat the oven to 375 degrees F.
- Remove and discard the leaves and core from the cauliflower. Cut the florets into bite-sized pieces. Place the florets on a baking sheet and drizzle them with olive oil. (A light drizzle). Sprinkle salt, pepper, and Parmesan cheese on the florets. Toss florets and then spread them out evenly on the baking sheet. Bake for 35 to 45 minutes until lightly browned and tender. Serve immediately.