Cauliflower seems to pop up more often in my Food Network Magazine, on Pinterest and on other food blogs. You can roast it, steam it, mash it and make it into a pizza crust. Personally, I’ve always been a fan of raw cauliflower, but before I passed by this whole fad, I decided to see what the buzz was about. I didn’t get all crazy and make pizza crust with cauliflower (who does that??) but I did roast it with parmesan cheese. Which okay, I’ll admit wasn’t that crazy, but I had never tried it before.
Overall, it was good but I think I still prefer my cauliflower raw. Also, I realized afterwards that I probably didn’t use enough canola oil because the cheese wasn’t really able to stick to the vegetable with the salt and pepper. So with that being said… here’s how you should make it.
You need half a head of cauliflower chopped, or a whole head, shredded parmesan cheese, salt, pepper and any fresh herbs you like. The recipe I was following used rosemary and thyme but I decided against using them and instead just used cheese and salt/pepper.
Dump the cauliflower onto a baking sheet that is lined with parchment paper or a baking mat (or else you’ll end up with extra crispy cheese like me) and liberally sprinkle with canola oil or olive oil. The cauliflower doesn’t need to be drenched in oil, but it does need to have enough on it so it won’t burn after a few minutes in the oven. Generously sprinkle with shredded parmesan and then enough salt and pepper to season well.
Place it in your preheated oven for about 25-30 minutes. The time on this will completely vary oven to oven, so just be sure to watch it and give it a good toss half way through.
You’ll know it’s done when the cauliflower is soft and a fork or knife easily slides through.
Doesn’t that look scrumptious?
And it was quite delicious, however like I mentioned above I think I’ll always prefer eating it raw because that’s just what I’ve always done… I’ll leave the roasting to other vegetables.
- Head of Cauliflower, chopped into florets
- Parmesan cheese, about 1/4-1/3 cup
- Canola oil/Olive oil
- Preheat your oven to 375*.
- Chop cauliflower then sprinkle with enough oil to coat.
- Toss with parmesan cheese and salt/pepper.
- Bake until soft - about 25-30 minutes.