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

DIRECTIONS

• • 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!