Parmesan Roasted Cauliflower
Cauliflower Florets roasted with shallots, red chili pepper flakes and Parmesan cheese
Ingredients
- 1 large head of cauliflower
- 2 tbsp. olive oil
- 2 shallots, finely chopped
- 1 clove garlic, minced
- 1/2 tsp. sea salt
- 1/2 tsp. red chili pepper flakes
- 3/4 cup grated Parmesan
Instructions
- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- Clean the cauliflower and trim off the green outer leaves. Pull apart the florets from the base and cut any of the larger stems into smaller pieces.
- Toss the cauliflower florets and the stem pieces, along with the shallots and garlic with the olive oil.
- Add half of the Parmesan, salt and red pepper flakes and toss to coat all well.
- Turn the cauliflower out onto the prepared baking sheet.
- Sprinkle the remaining Parmesan evenly over the top.
- Roast for 10-15 minutes, or until the cauliflower is al dente, but beginning to brown on top and the cheese is getting crispy.
- Remove from oven and serve hot!
Notes
We normally serve this as a side dish, but it would be an excellent vegetarian meal, too. We would suggest doubling the recipe if you plan to serve it as an entree.
When you remove the outer green leaves from the head of cauliflower, boil them in water as the start to a good vegetable broth!