Roasted Cauliflower with Parmesan
Let me tell you a story about a cauliflower. It was a sad and depressed cauliflower, who lived in the back of the fridge, and was quite neglected, much like its cousins living in other refrigerators, in other houses in other cities. Despite its inoffensive flavour and nutritional benefits, no one much liked it. Few people disliked it, mind you, but no one truly loved it.
Then one day, it got together with some oil and Parmesan cheese, and peoples’ opinions of it changed. It made a lot of friends. People started to see its delicious potential. And it moved up from the back of the fridge to one of the penthouse drawers up front, and hardly ever saw the inside of the compost bin again. The end.
If you want to rekindle your relationship with the cauliflower in the back of your fridge – get to know it better, even fall in love with it – break it into florets and spread it out on a baking sheet.
Drizzle it with oil – olive or canola – sprinkle with salt and pepper and toss it about with your hands.
Roast it at 425F for about 10 minutes, until it’s starting to sizzle and turn golden. Take it out, toss it a bit and shower it with freshly grated Parmesan cheese.
Slide it back into the oven for another 10 minutes or so, or until the cheese melts and the edges of the cauliflower are good and golden.
If you have a few lime wedges sitting around from those G&Ts you were so enamoured with last night, a squeeze overtop is not a bad thing.
I’ll leave you alone with your cauliflower now.
February 18 2012 | veg | 23 Comments »
