Tuesday, June 24, 2014

Rosemary Roasted Cauliflower

Fact: Side dishes are the best part of the meal. 

Evidence: This recipe for Rosemary Roasted Cauliflower.

I have had a love affair with cauliflower lately. It's such a versatile vegetable, you can pretty much do anything with it. As I spend a lot of time on Pinterest for recipe inspiration, I've come across cauliflower recipes I never thought were imaginable - cauliflower steaks and cauliflower crust pizzas (SAY WHAT?!). 

Cauliflower tastes great steamed, sauteed, and stir-fried, but roasted is by far the best. All jokes aside, this recipe serves four, but I can eat it all myself. Enjoy!

Rosemary Roasted Cauliflower

1 head cauliflower
1/4 cup extra virgin olive oil
1/4 cup parmesan cheese
3 garlic cloves, minced
1 sprig fresh rosemary
salt and pepper, to taste

1. Preheat oven to 375 degrees.
2. Wash cauliflower and chop into florets.
3. In a large bowl, mix florets with olive oil, cheese, and garlic. Mix in a dash of salt and pepper.
4. Spread cauliflower florets onto a baking pan.
5. Chop rosemary and spread on top of the cauliflower.
6. Place in the oven until cauliflower is fork tender and lightly browned (30-40 minutes)

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