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.

© Alicia Myers Leifheit and, 2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Alicia Myers Leifheit and with appropriate and specific direction to the original content.


2 thoughts on “Parmesan Roasted Cauliflower

  1. Pingback: Let’s Veg Out on Thanksgiving « Food is aJourney

  2. Pingback: Eating More Scary Veggies – Romanesco | Food is aJourney

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