I am a sucker for roasted vegetables. Even veggies I wouldn’t normally enjoy, like brussel sprouts for instance, become instantly good when tossed with some olive oil and roasted in a hot oven.
I saw this recipe in Barefoot Contessa at Home by Ina Garten and couldn’t wait for dinner that night to try it. I really like cauliflower, but I’d much rather eat it raw than cooked. This just sounded so good that I made an exception. Roasted vegetable + cheese?? That’s got to be a winner. The original recipe actually calls for two kinds of cheeses, but I only had the one. Definitely delicious and one of those recipes that made me question why I hadn’t thought of it myself. I guess that’s why Ina’s the Barefoot Contessa and I’m not.
Recipe: Parmesan-Roasted Cauliflower
1 large head of cauliflower
3 Tbsp. olive oil
kosher salt and fresh ground pepper
1 c. grated Parmesan cheese
1 c. grated Gruyere cheese
Preheat oven to 350 degrees. Cut cauliflower into florets, discarding the stems. Place the florets on a sheet pan. Drizzle with olive oil and sprinkle generously with salt and pepper. Toss well. Bake for 30 minutes, tossing once, until the cauliflower is tender and starts to brown. Sprinkle with cheeses and bake 1-2 more minutes or just until cheese melts. Season to taste and serve hot or warm. Serves 6.
(I will cook this at a higher temperature next time because I like my veggies to get a little browner when they’re roasted.)