Recipe by SHELLERY
"Wonderful roasted cauliflower, my 11 year old son loves this! Add more spices and herbs to suit your taste."
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1 large head
cauliflower, separated into florets
grated Parmesan cheese
salt and black pepper to taste
chopped fresh parsley
this was simply the best way to cook cauliflower that i have ever had. make sure you cover the casserole dish. i also baked with the lid on next time and at 400 instead because it started to burn. thanks so very much.
I used the suggestions of others and reduced the heat and covered the dish. I found that it was steamed cauliflower opposed to roasted. The flavour wasn't bad but it was fairly mushy.
really, really good recipe with the following tweaks: i tried to keep the florets as uniform in size as possible to accomplish even cooking. i added the parsley at the start to let the flavor bake in. i also added 3/4 tsp. onion powder. i covered and cooked at 400 for 20 mins, then added bread crumbs and a fair amt. of romano chz and broiled for abt. 5 mins uncovered (my oven has a low and high broiler setting--i went the low route) and it was delicious. great way to make cauliflower and will save this recipe!
This is now my favorite way to prepare cauliflower! Nice to see a healthy way to perk up cauliflower - I usually just steam it, and I try to avoid the cheese sauces that so frequently go along with cauliflower. This is easy and delicious. The only change I would make is to just toss the oil and garlic with the cauliflower in a bowl instead of the bag, as some of the garlic bits got stuck to the inside of the bag and it was a pain to scrape them out. Otherwise a perfect, healthy recipe! It is even delicious cold (couldn't stop picking at it after dinner...) Thank you for sharing!
This was unlike any cauliflower I have ever eaten-truly special and unique. Whether it's the roasting aspect, or the addition of Parmesan cheese, or the combination of the two, this is a memorable dish, which is saying a lot since after all, this is just cauliflower! Other than reducing the cooking time by five minutes because I used just a small amount of cauliflower for the two of us, I prepared this exactly as the recipe directed. Outstanding!
I thought this recipe was soooo good. I love cauliflower and like finding new ways to prepare it that don't involve a heavy, dairy-based sauce. This was fantastic. I only used about 1/4 c of parmesan cheese, which seemed like enough. I used Kraft Parm Plus so it has garlic, basil, and some other stuff in it and it was VERY tasty, but I think regular parmesan would be just fine. I also added about 1/4c. of italian breadcrumbs. This was so easy and tasty, I will definitely make this again. Oh, after reading about some people haveing problems with burning garlic, I kept the dish covered with foil for the first half of cooking. And I didn't find it undercooked at all; I thought it was perfectly cooked.
I was looking for a recipe for the frozen cauliflower I had on hand, but I tried this even though it called for fresh. I used about 1.5 TBS olive oil and 4 large cloves of garlic. I added the whole bag of cauliflower frozen which congealed the oil, but I was still able to get it all covered. It was ready in less than 20 minutes and was very good and very easy. I'll try it with fresh next time to see if it is worth the difference in time and money. Update: Yes, the fresh is worth the extra time and money! Love it.
I cut this in half to use up half of a cauliflower head I had in my fridge. Plus, I'm the only one who likes cauliflower on it's own in this house. I made no changes. This turned out fabulous. NOTE: This makes an EXCELLENT cold salad! Just substitute it in place of your potatoes or toss it with other chopped veggies and a good italian dressing. It's SO good.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Garlic Cauliflower
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 74
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