Let’s play a little game called “What Tastes Better” – ready? What tastes better: boiled asparagus or roasted asparagus? What tastes better: boiled sweet potatoes or roasted sweet potatoes? You get the point. If you are not currently roasting your veggies – you should start. Life is too short to eat over-boiled soggy green beans every day of your life. The method is quite simple: toss veggies of choice into a large Zip-loc bag, drizzle with a little olive oil, salt, pepper, herbs or spices and throw mixture into a heated oven. Added bonus? Unlike boiling veggies, roasting ensures maximum health benefits because none of the vitamins are absorbed in the cooking water.
As the cooler weather sets in, roasting is the perfect alternative to grilling veggies. Winter vegetables roast particularly well because the slow cooking method allows the natural sugars to caramelize helping to maximize the flavor profile of anything from beets to parsnips to kale. No velveta cheese required, I promise.
Your fork is waiting.
Roasted Cauliflower Parmesan
Ingredients
- 1 head cauliflower cut into florets
- 2 tsp olive oil
- ½ tsp kosher salt or truffle salt
- ¼ tsp pepper or red pepper flakes
- 2 tbs parmesan cheese
- Flat leaf parsley chopped for garnish
Instructions
- Pre-heat oven to 425 degrees.
- Line a baking sheet with tin foil and spray with non-stick spray.
- Meanwhile, place cauliflower florets, olive oil, salt and pepper in a large Zip-loc bag and shake well to combine.
- Spread cauliflower evenly on baking pan and bake for 20-25 minutes or until lightly browned.
- Sprinkle parmesan cheese and parsley on top before serving.
Notes
How would this be to substitue kale instead of spinach?
I don’t see kale or spinach in this recipe?