Friday, June 10, 2011

Roasted Cauliflower

Tonight is vegetable night in our house! I love roasted vegetables of any kind, but I have become particularly fond of roasted cauliflower. This is very refreshing during the summer, but would be equally as comforting and satisfying during the winter months, perhaps with some rendered bacon or crisped prosciutto.

  • 2 c. cauliflower cut into bite-sized pieces
  • 1 tbsp lemon juice
  • 4-8 tbsp grated Parmesan
  • 1/2 tsp kosher salt
  • 1/4 tsp pepper
  • 1 tbsp olive oil (for oven preperation)

Pre-heat your grill or oven to 400 degrees. Toss the cauliflower, lemon, salt, pepper (and olive oil if you're using it) and 1/2 the Parmesan cheese together. The ammount of cheese is dependant on how cheesy you like it...I like mine really Parmesany! If you are grilling this put your mixture into a tin foil pouch and seal it up. If you're baking this pour the mixture onto a cookie sheet.

Roast your cauliflower for about 20 minutes, until tender and beginning to caramalize. You can continue to let this carmalize if you will get a little sweeter and the edges will begin to crisp. I wouldn't roast it longer than about 35 minutes though--it started to get a little mushy after that point.

Serve this with the rest of the Parmesan sprinkled over top and as always, enjoy!

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