Here’s an easy recipe for roasted cauliflower, one of my favorite sides. When I was growing up, we usually fixed cauliflower with oil and vinegar just like we did with beets, broccoli and Brussels sprouts. I still eat these sides with oil and vinegar, but lately I’ve taken to oven-roasting just about any vegetable I can. Many recipes add the cheese to the cauliflower before it’s roasted, but I like to toss the roasted cauliflower with grated Romano fairly soon after it’s removed from the oven.
- 8 cups cauliflower florets 1 large head
- 4 tablespoons extra-virgin olive oil
- 1 clove garlic minced
- salt and pepper
- 2 tablespoons grated Romano
Preheat oven to 425°F. Coat baking sheet with cooking spray.
Toss cauliflower, olive oil, garlic, salt and pepper until cauliflower is evenly coated.
Roast for 25 minutes, turning about every 10 minutes. Remove from oven. Sprinkle with Romano cheese while still warm.