Roasted Cauliflower with Parmesan
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
Ingredients
1 very large head cauliflower, core cut away and cut into bite-sized florets
2 T olive oil
salt and fresh-ground black pepper to taste
1/3 – 1/2 cup freshly grated Parmesan cheese
Directions
Preheat oven to 450F/230C. Use the largest flat casserole dish you have and spray with non-stick spray. Cut away the core of the cauliflower, then cut into small bite-sized florets. Try to make them all the same size and on the small side so they’ll all get nicely browned at the same time. Put the cauliflower pieces in a large plastic bowl, add olive oil, and toss until the cauliflower pieces are all lightly coated with oil. Season to taste with salt and fresh-ground black pepper, then toss with the grated Parmesan. Roast cauliflower for 15 minutes. Then remove pan from oven and use a large flat turner to flip the cauliflower over so the melted cheese is on top. Roast 15 minutes longer, or until cauliflower is cooked through and nicely browned. Serve hot. This can be reheated in the microwave or in a hot pan, although it’s best freshly made.