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)
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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