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Cauliflower is one of those lesser appreciated veggies. Too often it is simply served as a piece to a veggie platter, lacking any enthusiasm. Growing up, my mom would steam a head of cauliflower and top it with breadcrumbs and butter. YUM!
Recently I hosted two large family holiday meals and decided that I wanted to have a few sides that weren’t the traditional-all-American holiday side. You know what I mean – candied yams, mashed potatoes, green beans, rolls with butter. So I went out on a limb and whipped up a side that was a little out of the ordinary.
I mean, where can you go wrong with garlic and Parmesan? Even the cauliflower skeptics tried it and were impressed. And preparation is super easy.
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You will need:
- 1 head of cauliflower
- 4 T of Olive oil
- 1 tsp minced garlic
- Salt and pepper (to taste)
- 1/3 c shredded Parmesan
- You will need a preferably metal baking dish, lined with tin foil
- Preheat oven to 375 degrees
You will do:
1. Cut off the stem and leaves. Separate the florets, and wash thoroughly.
2. Slice the florets to about finger width (this isn’t rocket science, approximations are ok).
3. Microwave the olive oil and garlic for about 20 seconds – enough to get the olive oil warm. This will allow the oil and garlic to marinate and release the garlic flavor.
4. In a large bowl gently toss the warmed olive oil and cauliflower slices to coat the cauliflower evenly.
5. Arrange the cauliflower on the lined baking dish in a single layer. It doesn’t have to be perfect, and they can touch each other.
6. Sprinkle a little salt and pepper over the cauliflower.
7. Place in your preheated oven and bake for 15 minutes. Take a spatula and mix the cauliflower around a little. Then evenly distribute the shredded Parmesan over the cauliflower, and let it bake for another 10 minutes.
And voila! So delicious, soft yet crispy where it needs to be.
I’m going to come out and be absolutely shameless here – yes, I did pick the baked bits of cheese from the pan and savored their salty crunchy goodness. Feel free to do the same.
Have you ever thrown your family a culinary curve ball? How did they take it?
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Please take a moment to visit the blogs of our other Festival of Food participants. The links in this list will be live by the end of the day, as participants are all in different time zones.
- Sarah at Why Food Works shares Guilt Free Ranch Dip. Food is more fun when dunked, and kids eat more veggies with dip – use this high-protein, low-fat, Ranch-flavored spread at picnics, parties, and meals! You can also find Sarah on Facebook.
- Christina at The Hippy Homemaker shares her tasty vegan Black Bean and Barley Salad With a Cilantro Lime Dressing, a low-fat meal that packs a real flavor punch! You can also find Christine on Facebook.
- Bianca at the Pierogie Mama shares a quick and simple recipe for roasting cauliflower. Garlic, olive oil and Parmesan cheese make anything taste amazing!You can also find Bianca on Facebook.
- Have a blender? Then That Mama Gretchen says it’s time to gather your veggies and plan a Mexican fiesta to debut this skinny version of taco soup. You can also find That Mama Gretchen on Facebook.
- Lindy at Poppy Soap Co. shared an incredibly easy Herb Rice recipe that makes a great pantry staple! You can also find Lindy on Facebook.
- Luschka at Diary of a First Child loves foraging for her food, and this Nettle Soup recipe is a great immune boost for the changing season. You can also fine Luschka on Facebook.
- Mari at Honey on the Bum shares her love of beet kvass, a daily drink that holds particular importance in the winter.
- Destany and They Are All of Me shares her recipe for low-fat healthy smoothies that taste just like dessert.
- Lauren at Hobo Mama offers a nut-buttery, chocolatey treat that tastes indulgent while being grain- and sugar-free. You can also find Hobo Mama on Facebook.
- Jennifer at Hybrid Rasta Mama shares a super easy, fix it and freeze it Curried Lentil Soup In A Jar! You can also find Jennifer on Facebook.
Continued here:
Garlic Parmesan Roasted Cauliflower