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 Carrots, Roasted Cauliflower, Roasted Green Beans, Roasted Mushrooms, Roasted 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.)
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!
(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/Low-Carb Suggestions:
Cauliflower is a very low-glycemic and low-carb vegetable, and this cauliflower recipe would make a great side dish for any phase of the South Beach Diet as well as any other type of low-carb eating plan.
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.
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.)