Sunday, November 27, 2011

Roasted Cauliflower

As I’ve said in previous posts, I love cauliflower. It has a milder flavor than broccoli and lends itself better to taking on the flavor of seasoning. For the cauliflower on Thanksgiving, I did a repeat of a similar cauliflower dish from my Turkey Burger post. The cauliflower was delicious but sadly went under the radar next to all of the other delicious items on the menu. I think cauliflower is generally and underappreciated veggie, and while I had high hopes for fame and accolades for the underdog veggie, we ended up having a lot left over. The sad story of a vegetable gone unnoticed like a famous artist only appreciated post-mortem; we’ll see how this story ends.

1-2 heads of cauliflower (you don’t need 3… now I know)
1 cup chopped parsley
4-5 cloves of minced garlic
2-3 tablespoons olive oil
Grated parmesan
Salt and pepper

To Cook:
1.     Preheat oven to 375
2.     Halve the cauliflower and cut out the thick stem
3.     Slice the cauliflower in ¼ inch slices and then break apart florets
4.     Toss with parsley, garlic, olive oil, salt, and pepper in a large bowl
5.     Spread evenly (in one layer if possible) on a baking sheet and grate parmesan on top
6.     Bake until tops are starting to brown; if necessary put under the broiler to crisp the top before serving

To go back to the Thanksgiving page, click here

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