By now, many of you know that I have a husband with a picky palate. Slowly, over our nearly 25 year marriage, I’ve gotten him to try, and actually enjoy: broccoli, asparagus, the occasional zucchini (he still calls it cucumber!)…and just lately, cauliflower. It was this roasting method that finally swayed him.
Vegetables caramelize and sweeten when cooked with intense, dry heat. I will never steam cauliflower again. The addition of Parmesan and bread crumbs just provides additional flavor and texture. I’m still working on my 17 year old…but I’m sure he’ll be converted one of these days!
Cauliflower Roasted with Parmesan and Bread Crumbs…recipe from my friend, Mary
1 head cauliflower, cut into 1/2 to 1 inch florets
1/2 cup fresh bread crumbs
1/4 cup freshly grated Parmesan
1/4 cup olive oil
Salt and pepper to taste
Preheat oven to 400º.
Toss florets with olive oil, then add bread crumbs and Parmesan and toss again. Spread out over large baking sheet, making sure the florets are not too crowded…you don’t want them to steam. Season with salt and pepper. Roast 30-40 minutes, till tender and browned slightly.