Chris' Recipes

Bon Appetite!

Roasted Cauliflower with Garlic and Parmesan

Written By: Chris - Jan• 20•14

I’ve always been a fan of Cauliflower, but not so much for Bill.  He’s been a great sport about trying to eat all of the vegetables that I’ve been slipping into his cuisine and I have to give him credit for recently eating many more.  Cauliflower is a nonstarchy vegetable that  is a cruciferous vegetable, which means a vegetable of the mustard and cabbage family.  A high intake of these types of vegetables is associated with a lower risk of some cancers.  Studies have linked including cauliflower in diets – to cancer prevention, particularly with respect to bladder cancer, breast cancer, colon cancer, prostate cancer, and ovarian cancer.

It has no fat, is high in vitamin C, and works well mixed in with mashed potatoes.  Recently, while visiting my friend Jen, her daughter Brontae was telling me about a version of roasted cauliflower she makes.  It sounded great, so I winged it and gave it a try.  When I showed her an image of my finished product, she told me she also puts some fresh lemon in hers.  I look forward to tasting her version!

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Ingredients:

3 Cups Cauliflower, cut into bite-size slices (serves two)
1/4 Cup Extra Virgin Olive Oil
3 Garlic Cloves, pressed
1/4 Cup Parmesan Cheese, grated
Salt & Freshly ground Black Pepper, to taste

Preheat the oven to 4o0 degrees

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Toss the cauliflower with the olive oil, garlic, and salt and pepper.  Spread out onto a baking sheet or stone.

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Roast about ten minutes and then sprinkle with Parmesan cheese and cook another ten minutes until golden and are tender, but not too soft. 

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 Serve immediately.   

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We enjoyed the cauliflower as a side dish to homemade flatOut Pizza‘s that paired wonderfully with a PureCru Petite Syrah!

Enjoy!
Cheers!
~Chris

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One Comment

  1. Tanya says:

    Soooo good. I didn’t have parm so used Romano. I am going to try on broccoli. Scott eve like it.

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