Quick and Easy Roasted Parmesan Cauliflower

October 3, 2011

Roasted Parmesan Cauliflower is an easy side dish that can be made in minutes. Fresh cauliflower florets are baked until golden and then sprinkled with Parmesan cheese. Since there are so few ingredients in this dish you want to use the best ingredients you can get your hands on. I recommend splurging on a chunk of authentic Parmigiano-Reggiano from Parma, Italy. This gourmet touch is the difference between a good dish and a great dish.

Roasted Parmesan Cauliflower

Ingredients:

1 large head fresh cauliflower or frozen and thawed (about 6 cups)

2 tablespoons extra virgin olive oil

1/2 teaspoon Kosher salt

1/2 teaspoon coarsely ground pepper

3 garlic cloves, sliced thinly or minced

1/2 teaspoon smoked paprika

1/4 cup grated Parmesan cheese, freshly grated Parmigiano-Reggiano suggested

Directions:

Preheat oven to 400 degrees.

Rinse cauliflower, core and slice florets into bite-size pieces.

Dry the cauliflower well by patting it with paper towels.

In a baking dish or on a cookie sheet, toss cauliflower florets thoroughly with all seasonings, except Parmesan cheese.

Spread in a single layer in a baking dish.

Bake cauliflower 25-45 minutes, turning every 10 minutes until cauliflower is browned on edges or caramelized and tender. Fork tines should easily pierce the cauliflower.

Sprinkle with Parmesan cheese; bake 1-2 minutes more.

Toss to mix and serve.