Roasted Cauliflower
This dish brings me back to nights on the Mediterranean sea bank with my cousins.
noun
a form of a cultivated plant, Brassica oleracea botrytis, of the mustard family, whose inflorescence forms a compact, usually whitish head.
Ingredients
- 1 large head of cauliflower cut into small florets
- 2 medium onion sliced or chopped
- 6 cloves garlic smashed with the back of a knife or minced
- 1/4 cup olive oil
- 2 tablespoons fresh grated parmesan cheese
- 2 teaspoons salt to taste
- 1/4 crushed red pepper flakes
- Black cracked black pepper to season
Instructions
- Preheat the oven to 425°F.
- Combine cauliflower, onion, and garlic on the baking sheet. Toss with olive oil, salt, and pepper(s), distributing evenly.
- Arrange in a single layer and bake for 15 minutes.
- Sprinkle with the parmesan cheese and toss through the cauliflower. Return to the oven to bake for a further 10-15 minutes until the cauliflower is caramelized on the edges and fork-tender.Serve hot. Enjoy!