I recently saw a recipe for cauliflower roasted with parmesan and wanted to make it. However, I can’t remember where I saw it so I decided, “Hey! I can come up with my own recipe pretty easily.” I was pleased with the results. It’s a nice alternative to eating plain, run-of-the-mill cooked or raw cauliflower.
Notes: I used World Market curry powder. Ingredients: turmeric, cumin, coriander, ginger, mustard, cardamom, cinnamon, cayenne, black pepper, cloves, nutmeg and mace. This list of ingredients is why I urge you to LIGHTLY sprinkle on the curry powder! It gave the cauliflower a nice warmth that at the same time wasn’t too hot or spicy. Also, regular salt works as well as sea salt. I use Himalayan pink salt because my understanding is that it contains more minerals that your average iodized, white salt or even white sea salt.
1 head cauliflower
1/2 cup grated parmesan
Extra virgin olive oil
Preheat oven to 350 degrees. Cut cauliflower into small florets. Place in a 13″ x 9″ pan, or on a cookie sheet. Drizzle with extra virgin olive oil so that each piece of cauliflower has some oil. LIGHTLY sprinkle with curry powder, then salt. Sprinkle grated parmesan onto cauliflower. Bake/roast at 350 degrees for 30 to 40 minutes, or until cauliflower is at desired tenderness and parmesan is browned.
The end result is roasted cauliflower with a golden tone, and a slight crust of brown parmesan. I have to confess, and this is the utter truth… I licked the plate when I was done!