Roasted Cauliflower with Parmesan Reggiano
As a kid, I remember having cauliflower as a side dish with dinner. It was steamed and then garnished with American cheese or Velveeta and a little salt and pepper. It wasn’t until I became an adult that I realized that there were other ways to prepare cauliflower which were still tasty, and maybe even a little healthier too!
Cauliflower is a wonderful for the imaginative cook because of its versatility. While some may call it “bland”, I think it’s neutral flavors make for an exciting backdrop for herbs, spices, and innovative cooking methods. Many people steam or boil cauliflower, but few have served it after it’s been roasted.
Roasting vegetables is a no-fuss way to cook, and because roasting brings out the natural sugars in the vegetables, the cauliflower is more flavorful than if it were simply steamed. A sharp cheese like Parmesan Reggiano or Gruyere is a delicious garnish for the roasted cauliflower. Because there is so much flavor in the roasted cauliflower, it doesn’t need a lot of cheese to make it taste great.
Roasted Cauliflower with Parmesan Reggiano
- 1 head cauliflower, cut into 1 1/2″” florets
- 2 tablespoons pure olive oil
- 1/4 tsp. Matt’s Mix or salt & pepper
- 1/4 – 1/2 cup grated Parmesan Reggiano
Method:
- Preheat the oven to 450 degrees.
- Toss the florets with the olive oil and place them onto a lightly sprayed shallow baking dish.
- Sprinkle with the seasoning and roast.
- Turn or stir occasionally to ensure that the cauliflower is not sticking to the bottom of the pan.
- When the cauliflower is nicely browned on all sides, remove it from the oven and serve with a sprinkling of cheese
