Roasting is my absolute FAVORITE new way to cook vegetables. I remember as kids, my mom would always steam vegetables. She had a container from Tupperware that you would put water in the bottom, vegetables in the basket on top and steam them in the microwave. Anyone remember that thing?!
Say goodbye to boring, bland vegetables (no offense, Mom 😉 )
You will notice that I don’t give specific amounts in my recipe of how much olive oil, salt, pepper or grated cheese to use. Everyone has their own preference of what they like, so use amounts that you prefer and will enjoy.
Want to add a little heat? Sprinkle on some red pepper flakes.
Want to use one of your favorite seasoning salts? That would taste great!
I promise that once you try this roasted cauliflower, you will never want to go back to eating it any other way!!
Ingredients
- 1 head of cauliflower
- 3 cloves of garlic, minced
- Olive Oil
- Salt and Pepper
- Grated Parmesan or Romano Cheese
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.
- Spray the foil with cooking spray so the cauliflower does not stick.
- Cut the cauliflower into the same size florets, so that one side can lay flat on the baking sheet.
- Toss the cauliflower in a bowl with the olive oil, minced garlic and some of the grated cheese.
- Spread out on the baking sheet. I try to put the flat part of the cauliflower down on the baking sheet and be sure to give space in between so they can cook evenly.
- Sprinkle with salt and pepper.
- Bake for 20-25 minutes, or until lightly browned and tender. *Check after 15-20 minutes because some ovens cook faster than others.
- Once the cauliflower is finished, toss it with a little more grated cheese and serve immediately.
