a couple months ago i found a recipe on pinterest for roasted broccoli, with the tagline saying something ridiculous like "best recipe ever!!! my hubby prefers it to french fries!!!" which kind of caught my eye and kind of made me think whoever wrote that caption was on crack because let's get serious, french fries will always trump broccoli.
anyway, i tried the recipe and was actually really surprised. the roasting process seemed to amplify the flavor by caramelizing the broccoli and resulting in a perfect, just slightly under crispy texture. it did stink up the whole house, as broccoli tends to do, and i would still rather eat french fies, if we're being honest here...but that really is besides the point.
my veggie-roasting success kind of triggered a frenzy and i am now convinced that there is no other way to eat vegetables. david is an infamously picky-eater, and i swear to you, the man will eat heaps of broccoli, asparagus, and even brussel sprouts, if they've been roasted. with pleasure too, i should add.
parmesan roasted cauliflower is one of my favorites. it makes a perfect, absolutely delicious side dish packed with fiber, vitamin-c, and antioxidants.
parmesan roasted cauliflower
1 head cauliflower
3 tablespoons olive oil
salt and pepper
3 tablespoons parmesan cheese
1. preheat oven to 400 degrees. cut cauliflower head into individual florets.
2. put all florets into a large ziplock bag and add olive oil, salt and pepper to taste (don't be shy) and garlic salt (again, don't be shy).
3. zip bag and squish/shake florets until they are all equally covered in olive oil and seasoning.
4. empty bag onto cookie sheet.
5. cook cauliflower for approximately 18 minutes, or until they begin to get golden.
6. sprinkle parmesan cheese over cauliflower and put back in oven for additional couple minutes or until florets are fork-tender.