Roasted Cauliflower is one of my favorite side dishes EVER. I have been known to eat it right off the roasting pan and devour most of it before even serving it for dinner!
It makes a wonderful pairing with any meat or like I mentioned, you can just stand over the stove and eat it right off the pan. Be sure to pick up the crispy bits of Parmesan...
This is a recipe repeat. To see the complete step by step, go to the original post.
One year ago: Apple Dumpling Cake
Two years ago: Potato Soup
Find more great stuff at Turning the Table Thursday, It's a Keeper, Full Plate Thursday, Pennywise Platter, Foodie Friday, Food on Friday, Friday Food, Bake with Bizzy, Friday Potluck.
Roasted Cauliflower
1 head cauliflower, broken into florets
2-3 Tbsp. olive oil
1-2 Tbsp. minced garlic
3/4 - 1 tsp. Italian seasoning
2-3 Tbsp. shredded or grated parmesan cheese
Place cauliflower florets in large mixing bowl; drizzle with olive oil and stir well to coat. Add garlic and sprinkle with Italian seasoning and stir well. Pour out onto a large rimmed baking sheet coated with nonstick spray (or use stoneware). Sprinkle pieces evenly with parmesan cheese.
Roast for 30-40 minutes until tender, stirring every 10-15 minutes. Season with salt and pepper to taste. Serves 4-6.
Roasted Cauliflower is one of my favorite side dishes EVER. I have been known to eat it right off the roasting pan and devour most of it before even serving it for dinner!
It makes a wonderful pairing with any meat or like I mentioned, you can just stand over the stove and eat it right off the pan. Be sure to pick up the crispy bits of Parmesan...
This is a recipe repeat. To see the complete step by step, go to the original post.
One year ago: Apple Dumpling Cake
Two years ago: Potato Soup
Find more great stuff at Turning the Table Thursday, It's a Keeper, Full Plate Thursday, Pennywise Platter, Foodie Friday, Food on Friday, Friday Food, Bake with Bizzy, Friday Potluck.
Roasted Cauliflower
1 head cauliflower, broken into florets
2-3 Tbsp. olive oil
1-2 Tbsp. minced garlic
3/4 - 1 tsp. Italian seasoning
2-3 Tbsp. shredded or grated parmesan cheese
Place cauliflower florets in large mixing bowl; drizzle with olive oil and stir well to coat. Add garlic and sprinkle with Italian seasoning and stir well. Pour out onto a large rimmed baking sheet coated with nonstick spray (or use stoneware). Sprinkle pieces evenly with parmesan cheese.
Roast for 30-40 minutes until tender, stirring every 10-15 minutes. Season with salt and pepper to taste. Serves 4-6.
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