Cauliflower is a vegetable that is naturally high in fiber, antioxidants, vitamins and minerals. We sometimes think of it as a humble veggie but I think it's amazingly versatile and quick and easy to cook. It can be eaten raw, freshly steamed, sautéed and roasted as well as blended into creamy soups and sauces without the addition of nuts or dairy.
When I was a kid my mother used to tempt me and my brothers with oven roasted whole cauliflower with lots of melted cheese . . . and ever since I've been making variations of this dish. Here is my idea for a spicy and easy2make roasted cauliflower that I really like and make often! Try it and if you didn't like cauliflower before, after tasting this dish you actually might start craving it!
Roasted Cauliflower with Parmesan Cheese and Red Pepper Flakes
400g fresh Cauliflower florets
2 tblsp olive oil, or to taste
1 – 2 tblsp freshly chopped parsley
Red pepper flakes (chili flakes), to taste
Salt and pepper, to taste (optional)
50 g coarsely grated Parmesan cheese
Blanch cauliflower, drain and place under cold water or into bowl with ice-cold water. Drain again and place in oven proof dish.
Sprinkle cauliflower florets with olive oil and mix carefully. Sprinkle with parsley and hot crushed chili flakes and season with salt and pepper (optional). Personally, I don’t think it’s needed but then again, I’m leaving this up to you to decide whether to use the salt and/or pepper!
Spread grated parmesan cheese over the cauliflower florets and place in a hot oven (200 ̊C/400 ̊F) for about 10 – 15 minutes, or until cheese is melted.
Serve directly from oven and serve as a main dish with salad greens or plate with other ingredients of choice.
Yield: 2 – 4 servings
I love this dish on its own as a main meal with roasted baby potatoes but I also serve it topped on beef patties or chicken/turkey burgers instead of the bread . . . or for something simpler, grilled chicken breast or finely sliced roast beef.
This dish can be cooked without blanching but then cooking time in the oven will be longer. Also, in this case before cooking, make sure the cauliflower florets are separated and placed on a cookie sheet or pan covered with baking paper (this way you won't need to clean the baking sheet or pan). In any case, with this method you will need a bit more olive oil and cheese but the results will give you crunchy tasty cauliflower florets . . . but heavier in calories!
©KaritasM – May 2021