Sunday, October 9, 2011

Janice's Roasted Cauliflower

Simple and superb way to serve cauliflower. The nutrition facts are at Calorie Count!

Roasted Cauliflower


2 tablespoons (minimum) garlic cut into slices
2 tablespoons pure olive oil or canola oil (do not use extra virgin olive oil)
1 large head cauliflower, separated into florets (about 4 cups)
1/2 cup onion sliced into chunks about the size of the florets

1/3 cup Panko
black pepper to taste
cayenne pepper to taste
1 tablespoon chopped fresh parsley*
1/3 cup grated Pecorino Romano cheese


Peel and slice the garlic and set aside. Rinse, trim and separate the cauliflower into florets of approximately equal size so they roast evenly.

Mix the Panko, black pepper, cayenne, parsley, and garlic slices in a large bowl. Add the prepared cauliflower and onion. Mix well, drizzle with olive oil, and toss. The ingredients should be lightly coated with oil. If not, you may need to toss more or add a smidge more oil.

Spread onto a baking sheet and place in a preheated to 425 F oven for about 20 minutes or until the cauliflower is only just tender, top with the cheese and return to the oven for a few more minutes - you don't want the cheese to blacken, but brown is nice...just heated works well too!

If you want to consider adding other veggies, make sure that they are of the type that will cook in about the same amount of time so you don't get some not-quite-done and some just right. Broccoli would be a good addition here!

* you can jazz up the flavor with other herbs instead of cayenne. Try thyme, rosemary, mustard, cumin, or even nutmeg!

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