Hi, I'm Jaden, a professional recipe developer, food columnist and food photographer specializing in fast, fresh and easy recipes for the home cook. Most of my recipes are modern Asian! About meFast, fresh & easy recipes for the home cook.
Wednesday, April 4, 2007
Cauliflower was always one of those vegetables that I really didn’t care for – kinda boring to eat just steamed – unless I slathered it in a blanket of butter. But not anymore! <sound off heavenly horns> Roast those little nuggets and top them with a snowy sprinkling of grated parmesan. Roasting makes them so sweet and tender.
(serves 4 as side dish)
1 head of organic cauliflower
2 T olive oil
Preheat oven 375.
Cut cauliflower into little evenly-sized florets. Place on baking sheet and toss with olive oil. Roast for 15-20 minutes until tops are a little golden brown and florets are soft. Remove from oven and sprinkle with salt & grated parmesan.