When a kid asks for more cauliflower, note down the recipe and keep it in a safe place forever. Last month I taught parmesan-roasted cauliflower to my students for National Nutrition Month and let’s just say, I ran out of samples.
Parmesan-roasted cauliflower works for 2 distinct reasons – it is roasted, allowing the flavors to mature into caramelized and lightly charred flavors – hence, no need to hold your nose with that pong that comes with boiling. The second is that the parmesan cheese adds a salty, umami kick as well as a golden crumbly texture –wouldn’t you be up for that?
Whilst I love breaking cauliflowers in to florets, here I suggest breaking and then slicing in half – the sliced flat side gets more contact with the sheet pan and hence a greater surface gets golden brown. Simply slice, toss with whole cloves of un-peeled garlic, thyme and bake until tender and browned.Sprinkle the cheese on the cauliflower and bake for just a few more minutes for a bonus layer of golden brown goodness.
In our house, we all have our own ways of enjoying this dish. The boys in the house take a more cave-man approach and just grab and munch away that it barely makes it to the table. But t not me – I like to push the gooey garlic through it’s skin on to a slice of baguette and then smooth it down, followed by a piece of roasted-parmesan cauliflower.
Recipe for Parmesan-Roasted Cauliflower And Garlic
- 1 head cauliflower, trimmed and cut into florets and then cut in half (for a flat surface)
- 6 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- Garlic, 6 cloves
- Fresh thyme sprigs
- ½ cup Parmesan, grated
- Light pinch of nutmeg
1) Season cauliflower with salt and pepper. Coat in olive oil, toss in the thyme and bake at 400 degrees. Bake for approx. 20 minutes until golden brown, flipping half way through
2) Combine Parmesan with nutmeg. When cauliflower is golden-brown, sprinkle parmesan cheese and bake again for another 10 minutes