Tuesday, November 9, 2010

Roasted Garlicy Cauliflower

Growing up, the only way mom could get me to even consider eating cauliflower was when it was steamed to almost complete softness and then slathered in some kind of cheese substance. I've never tried to replicate this myself. Cauliflower was never one of those "must have" vegetables for me. Not like, say, green beans are.

As I got older I found I liked cauliflower raw. But still, it's not something I go out of my way for.

But this, dear friends, this is the most glorious cauliflower I've ever eaten. I don't have a picture for this one. Or maybe I took one at some point and just decided it didn't look good. But trust me, it is delicious. When the weather is cool enough for oven cooking, I make sure I always have a head of cauliflower in the fridge. If I don't, I swear I'm like a cauliflower junkie—I start to get anxious about where I can get some and when I can get my next cauliflower fix.

Roasted Garlicy Cauliflower
Total time: 35 minutes

    1 large head of cauliflower, cut into florets
    3 Tbsp olive oil
    4 cloves of garlic, minced
    salt and pepper to taste
    ⅓ cup grated Parmesan cheese

  1. Heat oven to 450°. Toss cauliflower, oil, garlic, salt, and pepper in a bowl until thoroughly coated with oil and place in 9 x 13 baking dish. Sprinkle with half of the Parmesan cheese and roast for 15 minutes.
  2. Stir the cauliflower, sprinkle with the remaining Parmesan cheese, and continue roasting for 10 minutes.
  3. Flip on the broiler for 3–5 minutes, until golden brown on top.

I love that the ingredient list is small and it takes almost nothing in prep time. Make sure you get the bits that stick to the pan… mmmmmm.

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