I’m a cauliflower fan, but it seems we’re a fairly rare breed. A head of cauliflower is often regarded with slightly less enthusiasm than a bunch of broccoli – and if it has come from the freezer and been boiled, I’d probably react the same way. (Not that I don’t love broccoli, too.) Roasting, however, raises fresh cauliflower florets to new heights, caramelizing each piece while adding flavour and crunchy bits that go perfectly with its soft, creamy interior.
Best of all, it’s one of the easiest ways to prepare it, and you won’t lose any nutrients to the cooking water. All you need is a little oil and salt, and if you like, a chunk of Parmesan cheese. Its only down side? I’m now smitten with it and hardly ever eat cauliflower any other way.
Roasted Cauliflower with Parmesan
1 head cauliflower
olive or canola oil, for cooking
salt and pepper
freshly grated Parmesan cheese (optional)
Preheat the oven to 425F. Separate the cauliflower into florets, dicing the core into bite-sized pieces as well. Spread out on a large, rimmed baking sheet and drizzle generously with oil. Toss around with your hands to coat the pieces well, and sprinkle with salt and pepper.
Roast for 20 minutes, depending on the size of your cauliflower pieces, until they start turning golden on the edges and where they are against the pan. Shake it once or twice if you think of it. Remove from the oven and shower with fresh Parmesan cheese, then return to the oven for another 10 minutes, until soft and golden. Eat warm.