Roasted Cauliflower

 

I think this is one of my favorite vegetables where holiday side dishes are concerned.  As an added bonus, I let my almost-four-year-old pick out what color cauliflower we were going to eat, which meant he was willing to try it.  Anyone with kids knows that's half the battle!  And when it's drizzled in garlic and oil and cooked until tender, it's hard for the little ones to say "no" to another bite.

 

The simplicity in preparation really adds to its appeal for me, too.  I really prefer to spend my extra energy on other yummy things during the holidays!

 

First, pick (or let your children pick) any head of cauliflower.  Wash it and break it (or chop it, if you prefer) into bite-sized pieces.



 

Drizzle with oil,

 

 

and plenty of minced garlic!

 

 

Toss that together and spread it out on a baking sheet.  Sprinkle with salt and pepper to taste.

 

 

Place tray into hot oven and roast uncovered, stirring once in the middle.  Sprinkle with a little grated parmesan about 5 minutes before removing from oven if desired.

 

 

The cauliflower is done when its color has deepened and the pieces are beginning to brown.  The texture will be tender but still slightly crunchy. 

 

 

Roasted Cauliflower

slightly adapted from allrecipes.com

 

1 head cauliflower, washed and broken into bite-sized pieces

2 T oil or melted butter

2 T minced garlic

1/2 tsp salt

1/8 tsp pepper

1/4 cup grated parmesan, if desired

 

Wash cauliflower and break into pieces.  In medium mixing bowl, drizzle with oil and garlic and toss to combine.  Spread onto baking sheet (lined with foil for easy cleanup) and sprinkle with salt and pepper.  Bake uncovered at 450 for 25 minutes, stirring once after 15 minutes.  If desired, sprinkle with parmesan after 20 minutes and bake for last 5 minutes to melt cheese.  Cauliflower should have a deep color and is beginning to brown when done.  Consistency is tender with a slight crunch.  Serve hot.