As we know cauliflower is a big hit in our household. Another dish that Rahul loves. He even asked for the recipe! This recipe is so easy to make yet so scrumptious! I can and did eat it straight off the pan...perfect for snacks or a side dish. First time I made this was for Thanksgiving dinner as a side dish and has been a hit with family and friends since! Raw cauliflower transformed into a golden, caramelized scrumptiously delicious dish that can be used as a tasty snack or a side dish or both! Even the left over cauliflower crumbles are tasty. Oh...don't throw the cauliflower stem away instead cut it into cubes and roast!
1 head of cauliflower - cut into bite-size florets (dont throw the stem away...cut it into cubes and roast)
1/4 cup extra virgin olive oil
5-6 gloves garlic, roughly chopped ( I like to add to the roasting process)
1/4 tsp crushed red chili peppers (optional)
1 tsp cumin powder(optional)
1 tsp corinder powder(optional)
2 tsp kosher salt (can use regular salt)
2 tsp freshly ground black pepper
2 tbsp parmesan cheese (or more)
freshly chopped parsely or thyme
Preheat the oven to 400 degrees.
Place the cauliflower florets in a large zip-lock bag
Add olive oil, garlic, crushed red chili peppers, cumin and coriander powder, salt and pepper.
Mix well and marinate for about 20 minutes.
Place parchment paper on a large baking pan and spread the cauliflower (dont over crowd)
Bake for 25 to 30 minutes or until the tops are lightly brown.
Remove the cauliflower from the oven and generously sprinkle with the parmesan cheese and parsely.
Broil for 5 minutes.
Remove and serve immediately.
There are so many variations of how to roast vegetables.its best to experiment and see what you enjoy!