Roasted Parmesan Garlic Cauliflower

Original Recipe HERE

I was rarely exposed to cauliflower as a child, which is a shame because it's a tasty vegetable when prepared properly (hint: do not steam it unless you want your entire house to smell like rotten eggs).  So I'm pushing it on my kids every now and then in the hopes I'll hit upon a reliable cauliflower recipe.  Sometimes they eat it, sometimes they don't.  Surprisingly, the addition of cheese isn't the magical ingredient able to sway them one way or the other.  Oh well.  Husband and I like the albino broccoli enough that *N* and *J* are going to be exposed to it many times throughout their childhood.  Maybe one day they'll finally join Team Cauliflower for good.

3 to 4 Tablespoons olive oil
3 to 4 cloves garlic, minced
1 head cauliflower
Kosher salt and pepper
2 to 3 Tablespoons grated Parmsean cheese

(1) Preheat oven to 400 degrees.
(2) Put olive oil and garlic in small bowl.  Heat in microwave for about 20 seconds; set aside.
(3) Trim cauliflower head into large florets, discarding stem and leaves. Slice each floret into 1/4 inch slices; put in large bowl. 
(4) Drizzle cauliflower with oil/garlic mixture; sprinkle with kosher salt and black pepper.  Gently toss to coat. Add more olive oil if needed.
(5) Put cauliflower on foil-lined baking sheet.  Bake for 15 minutes; toss with spatula.
(6) Bake 10 minutes; toss with Parmesan cheese.
(7) Continue baking 5-10 minutes until slightly golden brown on edges.

Kid Participation:
* Be hypocritical about eating cauliflower, making it impossible for me to predict whether they'll eat it

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