Roasting cauliflower brings out its natural, nutty sweetness. Make more than you think you need. It is terrific! Parmesan cheese adds a wonderful savory cheesy flavor, but you can skip for no-dairy or vegan diners.
1large head of fresh caulifloweror two small heads
1 ½tablespoonsextra virgin olive oil
½teaspoongranulated garlic
¼teaspoonssea salt
¼teaspoonground black pepper
¼cupgrated Parmesan cheese
Instructions
Pre-heat oven to 400°. Line a rimmed baking sheet with baking parchment paper. Break off any green leaves from a head of cauliflower. Cut the core from the head and with your hands, break off large florets. Slice florets into approximately ½″ wedges. You will have some rounded ends and pieces. Don’t be concerned.
Place cauliflower onto rimmed baking sheet, laying flat sides down. Drizzle with olive oil and season with salt, pepper and garlic. Roast for 22-25 minutes until the top edges are browning, and the bottom edges are browned and golden. Right before it's done or at serving time, sprinkle with the Parmesan.