Wednesday, February 6, 2013

Roasted Cauliflower Parmesan

I've been into roasting veggies lately, enjoying new depths of flavor. Roasting brings out the sweetness in a new way. Also, I've been playing with boosting sweet or savory notes, by adding a sweetener or herbs. Roasting cauliflower with a sprinkle of Parmesan and salt adds a savory crunch. If you're looking for a crunch, do eat this fresh out of the oven. If you're looking for a smooth and silky texture, lett it sit for awhile. It will remain savory, but loses it's crunch as soon as it cools.


1 head cauliflower, leaves and stem removed, then cut into florets
several sprays of olive oil, or 3 teaspoons of oil
several grinds of sea salt
2 tsp fresh thyme leaves
2 Tbs grated Parmesan cheese

Directions:  Heat the oven to 425F. Spray an oven proof cooking sheet with olive oil, then spray the cauliflower florets with oil. Place them on the cooking sheet, then cook for about 15 minutes. Remove from oven, turning the florets with a spatula, then spray again, adding the sea salt, thyme leaves, and Parmesan. Return to the oven and cook for an additional 10 minutes. Check a floret to make sure it is done enough for you.

If you don't have an olive oil sprayer, prepare the cooking dish by pouring about 1 teaspoon of olive oil in the pan, then spreading it around with a paper towel. Toss the cauliflower with another teaspoon of the oil before cooking, then add the salt, spices, and cheese as above.

Stealthy Cooking Tip: I've used fresh thyme here, but this would be equally good with fresh rosemary or your favorite dried herb. Just use whatever herb goes with the rest of your dinner.  

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