Sunday, March 4, 2012

Roasted Garlic-Parmesean Cauliflower

I have been making roasted veggies in the oven for a while now so when I found this recipe for roasted cauliflour over at Our Best Bites I thought I would try this one out in place of my old one. This one, with just a few changes from my previous method, is soooo much better! I like to add in some roasted red pepper flakes because in my book everything tasted better with a little red pepper flakes!

3-4 tbs olive oil
3-4 cloves garlic, minced
1 head cauliflower
kosher salt and pepper
2-3 tablespoons crumbled Parmesan cheese (stuff in a green can a-okay!)

Preheat oven to 400 degrees. Place olive oil and garlic in a small bowl. Heat in microwave for about 20 seconds and set aside. (If I'm in a huge hurry I will skip this step, it still tastes fine.)

Remove stem and leaves from cauliflower head and trim into large florets. Slice each floret into 1/4 inch slices and place on a foil-lined baking sheet. Drizzle with oil and garlic mixture and sprinkle with kosher salt and black pepper. Use clean hands to toss to coat. Add more olive oil if needed. Bake for 15 minutes and then toss with spatula. Bake 10 more and then toss with Parmesan cheese. Continue baking for 5-10 minutes until slightly golden brown on edges.

This is what it looks like when almost done. I like to put it in for a little bit longer to get nice and crispy....yummm!

1 comment:

Tamera Richins said...

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