Originally published on “Blaise the Baker” February 20th, 2015
I am really beginning to LOVE roasted vegetables. Almost any vegetable you can think of can be tossed with a little olive oil, salt and pepper – and roasted in a 425 degree oven for 30 minutes.
Take this basic recipe, and accommodate it to your needs, and you have a hundred new recipes at your disposal. Know what is even better than roasted vegetables?! Using them to make roasted vegetable SOUP the next day – but that is another posting for another time…
Let us focus on cauliflower for a moment. I HATE cauliflower… so I did some research on it and started experimenting…
What I found – was that cauliflower can be made to be DELICIOUS! Try this recipe and tell me what YOU think!
Parmesan Whole Roasted Cauliflower
1 head of cauliflower
3 tablespoons olive oil
2 tablespoons spicy yellow mustard
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon grated Parmesan cheese
Start by preheating your oven to 425 degrees F.
Line a baking sheet with aluminum foil.
Prep the cauliflower by removing the bottom leaves and stems. Cut the bottom part of the cauliflower off so that it’s “flat” on the bottom – that way it will set firmly on the baking sheet.
In a medium sized bowl, mix together the olive oil, spicy yellow mustard, salt and black pepper.
Brush this mixture evenly all over the head of cauliflower.
Place in preheated oven for 60 – 70 minutes.
Once removed from the oven, sprinkle the grated Parmesan cheese evenly all over the head and serve hot.
This is delicious cut into wedges, squeezed with lemon and eaten hot.