Monday, April 29, 2013

Y is for YUM!

Since Y is for YUM, I will share my most recent and favorite recipe:
Roasted Cauliflower
This roasted cauliflower is a great way to enjoy fresh cauliflower. The cauliflower is tossed with a savory mixture of garlic and Parmesan cheese then roasted to perfection. Serve this easy roasted cauliflower as a side dish to an everyday meal or a holiday dinner.
Cook Time: 30 minutes
Total Time: 30 minutes
Yield: Serves 4
• 1 small to medium head cauliflower, cut into florets, about 6 cups cauliflower florets
• 2 teaspoons crushed garlic
• 4 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup fresh grated Parmesan cheese
Line a large baking pan with foil; spray lightly with cooking spray. Heat oven to 425°.
In a large bowl or food storage bag toss the cauliflower florets with the olive oil, garlic, seasonings, and Parmesan cheese.
Spread the cauliflower out on the prepared baking pan.
Roast for 25 to 30 minutes, turning every 10 minutes, or until tender and lightly browned.
Erika's Tips:
If you have a salad spinner, use the inside colander bowel to wash/drain cauliflower florets, and then give them a spin in the spinner to get all the excess water out.
I interpret crushed garlic as two finely chopped cloves.
Combine garlic, olive oil, salt, and pepper into a large bowl. MIX. Add half the cauliflower and mix again.... add the rest of the cauliflower and then mix again.... THEN add the Parmesan cheese and mix. I use a spatula to mix with, and it is more folding process than mixing.

This recipe comes from my mom... she got it online somewhere?


  1. I have a head of cauliflower in the fridge. I'm going to make this tonight. Thanks!

  2. Came back to tell you I made this with dinner tonight and it was a hit!!

    1. Yey! I'm so glad you tried & liked it! I made a little "test" bowl for leftovers and had it the next day. It kept pretty well and didn't get soggy like I thought, the flavor wasn't AS awesome, but still yummy!

    2. Oh yeah, and I've nicknamed it "Cauliflower Crack" ;-)