Saturday, June 15, 2013

Roasted Cauliflower for Two

This is the basic method I use for roasting hearty vegetables, such as potatoes:  toss the veggie in olive oil, add salt and pepper, and roast in high heat.  Here the cauliflower gets a cheese topping, a traditional additive to this vegetable.


1 large garlic clove, finely chopped
1 generous tablespoon of olive oil, plus more to drizzle in the pan
1/2 head of cauliflower, cut into florets
salt and pepper

1/3 - 1/2 cup grated Parmesan cheese
1 tablespoon chopped Italian parsley

Preheat oven to 450 degrees

Toss the garlic and cauliflower florets with the olive oil.  Drizzle some additional oil in the pan.  Add the cauliflower to the pan and sprinkle with salt and pepper.  Roast for 25 - 30 minutes, or until the cauliflower is nicely colored.  Remove pan from oven and sprinkle cheese and parsley over the roasted vegetable.  Put the pan under the broiler for about 3 minutes, or until the cheese bubbles and browns.


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