This Roasted Cauliflower with Parmesan Cheese is roasted with baked garlic and parmesan cheese, which will leave your kitchen smelling fragrant and heavenly and leave your tastebuds wanting more!
You know sometimes I come on here and I’m all soliloquy (usually days I’m having extreme writer’s block and resort to explaining exact details of the dish) and then other days I’m
23 15 years old and like
“YOU NEED TO MAKE ROASTED CAULIFLOWER WITH PARMESAN CHEESE.”
There, I said it in my natural habit. First of all, you know I really really mean this because I’m typing this at 1:10 am. I’m super tired, I’ve been studying (because school) and I need you to know the importance of roasting cauliflower.
Here’s the thing. Flashback to first year of food blog – ew to vegetables. Now, I can’t get enough of cauliflower, zucchini, greens…don’t get me started on bell peppers! Cauliflower has been a real game transformer for me, with the first time I made cauliflower pizza crust to my favourite cauliflower meal ever – Cheesy Buffalo Cauliflower Wings. I know I’ve ranted about it on and on, but it’s because it is so versatile! Now, imagine all that flavour and versatility roasted? With cheese?
Did you just hear me? I said roasted with cheese.
A very generous handful oops-I-tipped-some-more of parmesan cheese means not only flavour explosion but that your kitchen will smell like cheesy goodness. Help me – I wish I hadn’t eaten these off. Also, we are adding garlic cloves to bake alongside your cauliflower.
Have you ever smelled roasted garlic? It’s probably the best scent ever next to chocolate chip cookies baking in your oven. So imagine the butter-y smell of roasted garlic, then the intoxicating smell of cauliflower and the delicious smell of baked cheese.
Give it a try – it’s super easy – and then eat it alone, add it to your salad, curry or quinoa bowl. I’m on the quinoa bowl thing, pronto.
- 1 head cauliflower
- 3 unpeeled garlic cloves
- 1/4 cup parmesan cheese
- lemon wedges, to garnish
- Preheat your oven to 425° degrees Fahrenheit.
- Spray a large baking sheet with non-stick spray or grease with oil. Set aside.
- Cut the cauliflower head up into florets, big and small pieces.
- Add the cauliflower to the baking sheet along with theme springs, and 3 unpeeled garlic cloves.
- Season with salt and pepper.
- Roast for 30-35 minutes, turning occasionally, until golden brown (check that it doesn't burn).
- Top with the parmesan cheese and bake for 5 more minutes.
- Serve with lemon wedges to squeeze over.
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