Sunday, October 14, 2012

Parmesan-Garlic Roasted Cauliflower

As soon as I came across this recipe (approximately) in Better Homes and Gardens, I knew I wanted to make it immediately.  This weekend was one of those perfect weekends.  Clean Apt.  Comedy Show.  Church.  Great Outdoor Run.  Win for one of my favorite teams.  So I thought that today would be the perfect day to try a new recipe.  I was right - the recipe was ridiculously tasty and was great served with a quick and easy pasta. 

I say I saw this recipe approximately because the recipe was written differently in the magazine so I kind of estimated what I might need but I looked it up on the website after. 

I just bought one cauliflower head and used that but didn't measure how many cups it made but would estimate four to five.  The original recipe calls for much less garlic which you can do if you want a milder garlic flavor - I thought this was the perfect amount though.  The original recipe also called for almonds, which I did not have but did not want to add since Mr. Delish hates almonds.

Note: this cauliflower recipe is so tasty that it doesn't feel like you are eating vegetables.  However, for reasons unknown, it doesn't taste as good with broccoli - trust me, I've tried.

Parmesan-Garlic Roasted Cauliflower (slightly adapted from Better Homes and Gardens)

- one head of cauliflower, cut into florets
- 2 Tbsp EVOO, divided
- 1/3 cup of Parmesan cheese
- 2.5 Tbsp butter
-5 garlic cloves, chopped
- 2/3 cup of panko
- additional Parmesan for sprinkling, optional


1. Preheat the oven to 410 (chop cauliflower into florets if not yet done).
2. Roast the cauliflower for twenty minutes with one Tbsp olive oil.
3. Take out the cauliflower and turn the oven to 425.  Toss the cauliflower with Parmesan cheese and then return it to the oven to roast for another 5 minutes.
4. While the cauliflower continues to roast, put butter into a heated skillet. Melt the butter and place garlic into pan to cook for approximately twenty seconds.
5. Thereafter, add the panko and cook a bit until golden brown.
6.  Toss the panko-garlic mixture with the cauliflower.
7. Enjoy!

Yield: 4-6 Servings