Today I just have a healthy and easy recipe for you. It’s so easy, in fact, I hesitate to even call it a ‘recipe.’ This roasted cauliflower is to die for. Trust me. I’ve been popping these florettes like candy for the last two days. Yum!
Roasted Cauliflower
– Cauliflower, broken up into small-medium sized pieces
- Olive Oil
- Salt & Pepper
- Handful of fresh, grated parmesan cheesePlace cauliflower on a baking sheet or in a 9X13 baking pan. Drizzle olive oil over cauliflower, then salt and pepper. Toss cauliflower to lightly cover all pieces with oil and seasoning.
Roast in a 400-degree oven for 25-30 minutes. Stir once or twice during cooking. Check for doneness with a sharp knife, to the point where you can pierce the cauliflower fairly easily but not to the point of mushiness. Remove from oven and toss with grated parmesan cheese.
Sit, eat and enjoy the simplicity and buttery goodness that is cauliflower!
Hello! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and then count on you to share your own! You'll also find other deliciousness that I hope you'll enjoy!
I discovered roasting vegetables also, I do cauliflower, broccoli, asparagus and brussel sprouts, the brussel sprouts and asparagus are my favorites.
Comment by debbie johnson — April 20, 2010 @ 3:19 am
So yummy! I shake mine up in a ziploc with the olive oil and seasonings so it coats it well and put foil on the baking sheet so it cleans up fast. My kids love cauliflower too, I just don’t care for the smell while it cooks…
Comment by collette — April 20, 2010 @ 4:47 am
This is DELICIOUS!!! I thought my family didn’t really like cauliflower until I made it this way. They loved it, I should have doubled what I made!
Comment by Cheri Witmer — April 20, 2010 @ 8:21 am
Thank you! We have leftover cauliflower from making chicken lo mein (my kids’ favorite and a great way to get in lots of veggies), and I think even my anti-veggie husband will eat this.
Comment by Michaela — April 20, 2010 @ 12:47 pm
Perfect side dish for any meal. Love it!
Comment by Maria — April 20, 2010 @ 2:11 pm
sounds like lunch to me! (except all i have is cheddar..i think it’ll work!)
Comment by sara — April 20, 2010 @ 2:24 pm
I’m sure cheddar would be great!
Comment by jane maynard — April 20, 2010 @ 2:25 pm
i got cauliflower in my CSA box with a ton of big leaves around the head. i learned that the leaves are edible too. you can cook them like you would any other greens, or cut the leaves and head up and roast them together (although the quick-cooking leaves will get crisp fairly quickly). delicious though.
ps–i too say hooray for roasting. it makes vegetables so savory and good.
Comment by Lindsay — April 20, 2010 @ 2:52 pm
Yum! I’ve roasted almost every veggie out there, but haven’t tried this one yet. Will for sure!!! Another commenter mentioned brussle sprouts…just wrote a post about them today (not posted yet). If you roast them with balsamic, red pepper flakes, salt, pepper and a touch of brown sugar they are amazing. I slice them thin for a better sprout to yummy ‘sauce’ mix.
Thx for the cauliflower idea…will be next on my list!
Comment by Danielle (elleinadspir) — April 20, 2010 @ 4:15 pm
Made this for dinner tonight right after I saw the post. LOVED it, hubby and kids did too. I’ve roasted cauliflower before, but adding the parm made all the difference. Thank you!
Comment by Valarie — April 20, 2010 @ 6:04 pm
I just did a similar recipe with broccoli! Absolutely delish! I’m thinking I might try summer squash next. The choices are endless! Yeah for roasted veggies!
Comment by Kim — April 20, 2010 @ 8:32 pm
I just steamed the last of my cauliflower for dinner tonight, and I now feel like I missed out on something great. From looking at the other comments it makes me think I should roast almost all my vegetables, not just the occasional pan of carrots, potatoes, sweet potatoes and onions.
ps: jane I just received the jamie oliver cookbook yesterday. it has so many great looking recipes. i’m so happy that i won this, and i’m determined to try out some of the tasty curry recipes. thanks for doing the giveaway.
Comment by andrea p — April 20, 2010 @ 10:42 pm
We love roasted cauliflower! I toss it in olive oil and 1 tsp Penzey’s Spices Parisien Herb Blend before roasting it at 450* for 15 min. Then I pull it out and drizzle it with 2 tsp Balsamic Vinegar and sprinkle it with Parmesan Cheese before finishing it in the oven for another 10 min. Even my picky husband will eat it!
Comment by Erika B. — April 20, 2010 @ 11:19 pm
Thanks for sharing this one. My wife has cauliflowers in her garden. I am not really good at cooking but this little things will definitely help me.
Comment by bigjobsboard — April 21, 2010 @ 3:08 am
I like to roast cauliflower with cubed potatoes and indian spices. And I like to dip it in egg and breadcrumbs and fry it, I alway remember my mom doing this with leftover cauli from Sunday night roast! This is a great site for veg recipies http://www.abelandcole.co.uk/recipes
Comment by Mel — April 22, 2010 @ 6:31 am
thanks for the great ideas and the great link, mel!
Comment by Jane Maynard — April 22, 2010 @ 8:03 am
I recently discovered how good cauliflower can be when roasted. It is amazing! I made it into a nice salad that turned into a main dish by also roasting strips of red-skinned potato and with the addition of grilled chicken on top. I like that cauliflower is quite economical, and lots of people aren’t big fans… until they try it roasted!
Comment by sarah — April 24, 2010 @ 2:01 am
add sliced fennel and garlic cloves!!!
Comment by liz — May 2, 2010 @ 12:13 pm
This is also good if you put a little bit of lemon juice on the cauliflower! Gives it a little kick that is very nice!
Love roasted cauliflower!
Comment by Rhianna L. — June 29, 2010 @ 9:38 am