Wednesday, December 14, 2016

Roasted Cauliflower

I made this last night, and it turned out great! Somebody even ate all the leftovers last night.

1 head of cauliflower cut into pieces (the smaller the pieces the faster it cooks)
Olive oil
Garlic powder
Grated parmigiano reggiano 

Line a roasting pan with aluminum foil for easy clean up. Place the cauliflower florets in the pan and toss with plenty of olive oil. Season generously with salt, pepper, and garlic powder.  Place pan in oven, set to 450, and roast approximately 20 minutes. Cooking time depends on the size of the florets. So, check on it after 15 minutes. It should be dark brown in spots and should offer no resistance when pierced with a knife. Remove from oven, taste and add more salt and pepper if needed. Grate parmigiano reggiano over all. Toss and serve.

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