- 6 cup(s) uncooked cauliflower, florets, fresh (about 1 head), or frozen and thawed
- 1 Tbsp olive oil
- 1/2 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1/4 cup(s) grated Parmesan cheese, Parmigiano-Reggiano suggested
Preheat oven to 450ºF.
In a large bowl, combine cauliflower, oil, salt and pepper; toss to combine. Transfer cauliflower to a large baking sheet and spread into a single layer. Roast until cauliflower is golden brown, tossing occasionally, about 15 minutes. Remove from oven, place in serving bowl and sprinkle with cheese; toss to mix. Yields about 3/4 cup per serving.
- When you want variety, use shredded reduced-fat cheddar cheese instead of Parmesan.