Cauliflower is one of those lesser appreciated veggies. Too often it is simply served as a piece to a veggie platter, lacking any enthusiasm. Growing up, my mom would steam a head of cauliflower and top it with breadcrumbs and butter. YUM!
Recently I hosted two large family holiday meals and decided that I wanted to have a few sides that weren't the traditional-all-American holiday side. You know what I mean - candied yams, mashed potatoes, green beans, rolls with butter. So I went out on a limb and whipped up a side that was a little out of the ordinary.
I mean, where can you go wrong with garlic and Parmesan? Even the cauliflower skeptics tried it and were impressed. And preparation is super easy.
- 1 head of cauliflower
- 4 T of Olive oil
- 1 tsp minced garlic
- Salt and pepper (to taste)
- 1/3 c shredded Parmesan
- You will need a preferably metal baking dish, lined with tin foil
- Preheat oven to 375 degrees
You will do:
1. Cut off the stem and leaves. Separate the florets, and wash thoroughly.
2. Slice the florets to about finger width (this isn't rocket science, approximations are ok).
4. In a large bowl gently toss the warmed olive oil and cauliflower slices to coat the cauliflower evenly.
5. Arrange the cauliflower on the lined baking dish in a single layer. It doesn't have to be perfect, and they can touch each other.
And voila! So delicious, soft yet crispy where it needs to be.