Last weekend I was at the Farmer’s Market and must have had a weak moment, because I had picked up a bag of cauliflower that somehow looked good enough to buy. I am not a huge fan of cauliflower unless there are gobs of Cheesewiz melted on the top, but that always seemed a little counterproductive to me. So now I was stuck with this bag of (expensive) cauliflower. I came across a roasted cauliflower recipe on Pinterest and thought, why not? It’s got to be better than choking down more broccoli right? There are a million different combinations of toppings you can use on your roasted cauliflower, but I will share with you how I made it this week.
Head of cauliflower cut into pieces
2-4 tbsp olive oil (I used hot chili olive oil)
2-4 garlic powder
1 tsp salt
pepper to taste
2-4 tbsp balsamic vinegar
1/2 cup finely shredded Parmesan (I just used the shaker stuff)
- Preheat oven to 450o
- Put cauliflower in a bowl and add olive oil and garlic powder. Mix until evenly coated.
- Place on pan and roast in over for 15-20 minutes or until the bottoms begin browning.
- Take out of the oven and put them back in the bowl. Add balsamic vinegar and parmesan cheese, and mix until evenly coated.
- Put back in the over for about 10-15 minutes.