Tuesday, January 25, 2011

Recipe for Roasted Cauliflower with Parmesan

Roasted Cauliflower with Parmesan
Roasted Cauliflower with Parmesan is a delicious side dish the whole family will like.
For a few years now I've been completely infatuated with roasted vegetables.  I've experimented with Roasted Asparagus, Roasted Broccoli, Roasted Brussels Sprouts, Roasted Butternut Squash, Roasted CarrotsRoasted Cauliflower, Roasted Green Beans, Roasted MushroomsRoasted Vidalia Onions, Roasted Radishes, Roasted Sweet Potatoes, Roasted Turnips, and Roasted Zucchini!   Winter is the perfect time to make roasted veggies, when you don't mind heating up the house and you might be using the oven to cook other parts of the dinner anyway.  I often toss my roasted vegetables with Parmesan cheese after they're cooked, but this recipe was a happy experiment where I added the cheese before I roasted the cauliflower, and it was crispy and delicious!

Cut the cauliflower in bite-sized pieces.  Make them all the same size and on the small size so they'll all get nicely browned in the same amount of time.

Toss the cauliflower with enough olive oil so all the pieces are lightly coated with oil.  Then season with salt and fresh-ground black pepper and toss with grated Parmesan.  (I used freshly-grated Parmesan, coarsely grated.)

I wasn't sure if the cheese would stick, so I covered my roasting sheet with foil and also sprayed with non-stick spray.  Then spread the cauliflower out in a single layer and start to roast at 400F/200C.

Here's the cauliflower after 10 minutes, barely starting to color.  (I turned it every time I took one of these photos.)

After 20 minutes, a few more browned edges are starting to appear.

After 30 minutes, there are even more browned edges.

I cooked my cauliflower ten minutes more, for a total of 40 minutes.  Of course I was taking the pan out every 10 minutes to take a photo, so your cooking time might be slightly less.  Roast it until the edges are nicely browned, then eat while it's hot!

Roasted Cauliflower with Parmesan
(Makes 2-4 servings, depending on the size of the head of cauliflower and what else you're serving it with; recipe created by Kalyn and inspired by many roasted vegetable recipes through the years.)

1 head cauliflower, core cut away and cut into bite-sized flowerets
1-2 T olive oil (enough to coat all the cauliflower)
salt and fresh-ground black pepper to taste
2-3 T freshly grated Parmesan cheese (depending on the size of your head of cauliflower; I used coarsely grated cheese)

Preheat oven to 400F/200C.  Cover a roasting pan with foil, then spray with non-stick spray.  (You might be able to get by without the spray, but I used some.)

Cut away the core of the cauliflower, then cut into small bite-sized flowerets.  Try to make them all the same size and on the small side so they'll all get nicely browned at the same time.  (To cut the cauliflower without getting a lot of "crumbs", cut through the stem, then pull the floweret apart.  This trick works well with broccoli too.)

Put the cauliflower pieces in a large plastic bowl, add olive oil, and toss until the cauliflower pieces are all lightly coated with oil.  (Start with the smaller amount of olive oil and add more if it's not enough to cover the cauliflower.)  Season to taste with salt and fresh-ground black pepper, then toss with the grated Parmesan.  (Again, start with the smaller amount and use just enough to coat the cauliflower pieces.)

Roast cauliflower, turning it every 10 or 15 minutes, until the edges are nicely browned.  I roasted mine for a total of 40 minutes, but I was taking it out every 10 minutes to take photos, so your roasting time will probably be a little less.  I would start watching it carefully after 30 minutes.  Serve hot.

I don't think this would reheat especially well, but you probably won't have any left!


South Beach Suggestions: 
Cauliflower is a very  low-glycemic vegetable, and this cauliflower recipe would make a great side dish for any phase of the South Beach Diet.

More Fun Ways to Cook Cauliflower:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Cauliflower Gratin with Sharp Cheddar and Parmesan from Kalyn's Kitchen
Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese from Kalyn's Kitchen
Spiced Cauliflower with Sesame Seeds from 101 Cookbooks
Cauliflower Dal with Panch Phoron from Fat Free Vegan Kitchen
Roasted Cauliflower with Bacon and Garlic from Steamy Kitchen
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.) counter customizable free hit

38 comments:

Karen said...

I really discovered roasting veggies this past year. What a difference it makes! I'll have to try this.

Arthur S. said...

I have roasted asparagus, but have not thought to try cauliflower. Great idea.

Lydia (The Perfect Pantry) said...

Well, I have to trust you on this. I'm not a fan of cauliflower, though I know I should keep trying. And I might! I did try your roasted Brussels sprouts, which also aren't top of my list, and they are delicious.

Delishhh said...

I love cauliflower and but i didn't as a kid and my mom used to make cauliflower with butter and breadcrumb but i love this idea as well.

Nisrine|Dinners and Dreams said...

Roasted cauliflower has so much more flavor and is more satisying than steamed or raw cauliflower. With cheese, it must be delicious!

ann said...

I love roasted cauliflower. This is a great recipe.

Pam said...

I remember the first time I roasted cauliflower! What an eye opener!

Kitchen Riffs said...

I love all roasted vegetables, but cauliflower in particular. The heat really intensifies the flavor. The Parmesan is an interesting twist.

If you have leftovers, try them in a frittata. You usually put Parmesan in a frittata anyway, so this would be a natural.

My Kitchen in the Rockies said...

This is one of my staple side dishes. Delicious!

Elle said...

I Love cauliflower & I love raosted vegetables.
I shall try your version with the Parmesan on our house-full of young gueasts this friday night.

Joanne said...

The parmesan crust on these must be amazing! I love roasted veggies also...they are my go-to side dish no matter what produce I have on hand!

The Italian Dish said...

I fix broccoli all the time like this but now I'm going to try cauliflower.

Kalyn said...

I'm glad people are liking this simple variation for roasted cauliflower. Thanks for the other ideas too (now I must try it with broccoli, where I usually toss on the parmesan after it's cooked!)

Sheryl said...

I love roasted veggies, too. Definitely gonna try this one!

Anonymous said...

I get something like this at a lunch place near my office - Between the Bread. It also has currants and pine nuts, which I think would be a great addition!

Linda said...

Hi Kayln this sounds good!
You may have this in your kitchen already, but it was new to me - reynolds non-stick foil. I bought a box over the weekend and I think it will work well for roasting veggies.

Kalyn said...

Pine nuts would be a great addition to this, but currants would not be South Beach friendly.

Have not heard of the non-stick foil; sounds interesting.

Sandi @the WhistleStop Cafe said...

Roasting veggies just transforms them to something fabulous!
Behold the humble cauliflower :-)

Beth said...

I make this a lot (think I'll make it tonight since yours looks so good!) I usually add some minced or sliced garlic (since I LOVE garlic!) I especially love all the crunchy brown pieces.

TangerineTea said...

This post came at just the right time! I bought a cauliflower but was wondering about other ways to cook it. I usually always end up resorting to the tried and tested cheese sauce version (or as my french boyfriend calls it, "Choufleur Gratinée" - sounds so much more fancy!)

Andrea at Opulent Cottage said...

We made this last night Kalyn, and it was absolutely delicious! I didn't know two people could eat a whole head of cauliflower (almost). This will definitely be on our weekl menu from now on! Thanks for a great recipe.
Cheers, Andrea

Kalyn said...

Andrea, so glad to hear that you liked it. (And I confess, I ate nearly half a head of cauliflower for lunch the day I took these photos!)

Pam said...

Love this! My favorite roasted veggie! I will be trying your method now!

Anonymous said...

Just made this tonight and I loved it. The parmesean makes the dish. I am not a huge fan of cauliflower and this was terrific - thanks!

Kalyn said...

Oh I love hearing that this recipe was a hit with someone who's not really a cauliflower fan; thanks for letting me know.

Khaugiri said...

I just love the way you have cooked cauliflower :-)

Basil said...

Ok, wow. I have to agree, this is one of the best and most simple dishes that I have ever made. I have had roasted cauliflower once before and loved it, but that went in a salad type thing. This dish will be one of my cauliflower favourites. Just like brussel sprouts!

Kalyn said...

Basil, so glad you liked it. I loved the crispy cheese bits in this.

Anonymous said...

Finally tried this and ate the whole pan for dinner! Delicious. Thanks again, Kalyn. Looking forward to making your ginger-cilantro rice tomorrow. Best, JenH

Kalyn said...

Jen, it's cauliflower, so luckily even if you eat the whole pan, no problem!

Sunny said...

Absolutely delicious! It came out exactly as shown in the photo, and tasted like a fattening treat. Next time I'll add some chopped fresh garlic.

Another winner!

Kalyn said...

Sunny, so glad you enjoyed it. I think garlic would be a nice addition.

lifewithlizzi said...

love the recipe -> just prepared roasted veg tonight and have 1/2 a cauliflower left over, so perfect for tomorrow. Will keep looking at your blog as it looks really interesting.....

Kalyn said...

Thanks Lizzi; glad you like the blog.

Jeanette said...

My kids love roasted cauliflower - I usually mix in some potatoes; I also like roasting root vegetables, broccoli, brussels sprouts and asparagus...I guess I like just about any vegetable roasted. After making roasted cauliflower for a few friends, they've all become fans. Haven't tried cheese on top, but I'm sure my kids would love that too.

Kalyn said...

Jeanette, in this recipe the cheese is tossed on the cauliflower before it's roasted, so it's nicely browned and crispy. I agree; love roasted veggies.

Molly @ the F-spot said...

Another winner, Kalyn! I used a tuscan herb-infused olive oil and I could really taste the flavors. I also added pine nuts to the last 10 minutes of roasting and they added a nice crunch and depth.

I served this with a grilled pork loin and the flavors went really well together.

SeattleSun said...

So Yummy!

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