Roasted Cauliflower
Servings 6 servings
Equipment
- cutting board
- sharp pointed knife
- roasting pan
- mixing bowl
- tongs or serving utensils
- serving dish
Ingredients
- 1 whole cauliflower, washed, cored and broken down into bite sized pieces
- 1 tbsp garlic, finely minced
- ⅓ cup olive oil, avocado oil or vegetable oil
- ½ cup parmesan cheese, grated or shredded
- ⅓ cup bread crumbs, Italian or lightly seasoned fresh (I made my crumbs from day-old French baguette)
- 1 tsp black pepper, freshly ground
- 1 tbsp parsley or chives finely chopped (garnish/optional)
Instructions
Breaking down the Cauliflower
- Rinse and clean a whole head of cauliflower. Inspect and trim any damaged or discolored parts. Using a sharp tipped knife, trim out the core of the cauliflower until you can see all of the stems holding onto the flowerettes. Save some of the tender light green cauliflower leaves at the base. These are equally delicious roasted with the flowerettes. Discard the thick tough ends connected the base of the core.
- Trim out each flowerette and then break down into bite sized pieces. Reserve.
Seasoning the Cauliflower
- Peel, smash and mince several cloves of garlic and reserve.
- Grate the parmesan cheese, (if needed) and reserve.
- Using a large mixing bowl, add the minced garlic, parmesan, olive oil and Italian style seasoned bread crumbs (optional). Toss together and mix thoroughly.
- Add the prepared bite-sized cauliflower to the mixing bowl with cheese, olive oil, garlic and Italian style bread crumbs (optional) toss to combine thoroughly.
Roasting the Cauliflower
- Spread out the prepared cauliflower on a roasting pan, sheet pan or large iron skillet and place in a preheated oven at 425°F/220°C for 25-30 minutes. Cook the cauliflower until it is lightly charred and soft.