Parmesan roasted cauliflower is a simple and flavorful side dish to any main meal. The slightly nutty flavor of the florets are enhanced with a sprinkle of cheese for the perfect touch of seasoning!
I was writing a list of Fall recipes that I want to share with you all and noticed that EVERY SINGLE ONE was a treat! My teeth started to hurt just reading over the list! Haha – that’s not going to stop me from getting busy in the kitchen because I have some great ideas brewing, but first let’s get filled up on a simple veggie dish that can be your “go to” recipe when you need to reset your sugar intake!
Roasting vegetables brings out the BEST flavors. I’m not sure why, but anytime I roast broccoli, carrots or cauliflower we eat EVERY SINGLE PIECE. In fact, even though a whole head of cauliflower should be enough for four, it’s not. Not when you roast them at least!
The last of the four being served will be left with just a bite and there will be no seconds! I have a sneaky solution though. Serve yourself FIRST. The cook is usually last in line to plate up, right? Even when my family insists that I get my plate first, I decline (not sure what’s up with that!). In this case, just do it and get your fair share! The second option is to double up and roast two heads of cauliflower! It might seem like a lot, but when cauliflower is cut up into florets you’ll see that the amount will allow for a second servings for sure!
- 1 head cauliflower, separated in florets
- 2 tablespoons olive oil
- Kosher salt to taste
- pepper to taste
- 1/4 cup parmesan cheese, shredded