Ingredients with Measurements:
- 1 head of cauliflower, cut into florets
- 3 cloves of garlic, minced
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. In a large bowl, toss the cauliflower florets with minced garlic, olive oil, salt, and pepper until well coated.
4. Spread the cauliflower in a single layer on the prepared baking sheet.
5. Roast in the preheated oven for 20-25 minutes, or until the cauliflower is tender and lightly browned.
6. Remove from the oven and sprinkle with grated Parmesan cheese.
7. Return to the oven and roast for an additional 5-7 minutes, or until the cheese is melted and golden brown.
8. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- 400°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 8g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 5g
Substitutions for ingredients:
- Instead of Parmesan cheese, you can use any other type of hard cheese, such as Pecorino Romano or Asiago.
- You can use any other type of oil, such as vegetable oil or canola oil, instead of olive oil.
Variations:
- Add some chopped fresh herbs, such as parsley or thyme, for extra flavor.
- Add some red pepper flakes for a spicy kick.
- Add some chopped bacon or pancetta for a meaty flavor.
Tips and tricks:
- Make sure to cut the cauliflower florets into similar sizes to ensure even cooking.
- Don't overcrowd the baking sheet, as this will prevent the cauliflower from roasting properly.
- If you want the cauliflower to be extra crispy, turn on the broiler for the last few minutes of cooking.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the cauliflower in a single layer on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the roasted cauliflower in a large bowl or on a platter, garnished with some chopped fresh herbs.
Garnishes:
- Chopped fresh herbs, such as parsley or thyme.
Pairings:
- This roasted cauliflower pairs well with grilled meats, such as steak or chicken.
Suggested side dishes:
- Serve this roasted cauliflower with a simple green salad or some roasted potatoes.
Troubleshooting advice:
- If the cauliflower is not browning evenly, rotate the baking sheet halfway through cooking.
Food safety advice:
- Make sure to wash the cauliflower thoroughly before using.
- Use a clean cutting board and knife to cut the cauliflower.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Cauliflower is a member of the cruciferous vegetable family, which also includes broccoli, kale, and Brussels sprouts.
- It is believed to have originated in the Mediterranean region and has been cultivated for thousands of years.
Flavor profiles:
- The roasted cauliflower has a nutty and slightly sweet flavor, while the garlic and Parmesan add a savory note.
Serving suggestions:
- Serve this roasted cauliflower as a side dish with your favorite main course.
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