Parmesan Roasted Cauliflower

It’s hard not to like this simple dish.    It’s even won over a few cauliflower “haters” I know.   It works just as well for a weeknight dinner as it will Thanksgiving and is easy to double or triple the recipe.   I can’t tell you how well it reheats, there’s never been any left to find out.

Parmesan Roasted Cauliflower

1 head cauliflower – chopped into 1 to 1.5 inch florets
Olive Oil (for coating – 1 or 2 tbsps)
Garlic Powder
Sea Salt
Fresh Ground Black Pepper
1/2 cup freshly grated Parmesan or Romano cheese

Preheat oven to 425 degrees.   In a 8×8 glass Pyrex dish toss the cauliflower and the olive oil.   Sprinkle with garlic powder, salt and pepper.    Roast for 20 – 30 minutes or until tender and starting to brown.    Sprinkle with Parmesan cheese and roast for an additional 7-10 minutes until cheese is melted but not crunchy.   Serve warm.

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