ROASTED CAULIFLOWER---JOYCE'S FAVORITE

 "Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education."

Mark Twain , from Pudd'nhead Wilson.

If cauliflower is a cabbage with a college education, then this purple cauliflower must have a graduate degree.

Neither Joyce or I like roasted broccoli although it is very popular in my family.  Since I didn't like the broccoli, I have never tried roasting cauliflower.  Joyce changed my mind and it is delightful roasted with a dusting of Parmesan cheese when it leaves the oven.  

ROASTED CAULIFLOWER----JOYCE'S FAVORITE

Cauliflower

Olive oil

Salt 

Pepper

Parmesan cheese

Ingredients:  Cauliflower, olive oil, Parmesan cheese, salt and pepper.

Thoroughly rinse or soak cauliflower to remove sand and any bugs.  Cut off the leaves and remove the core.  Cut the whole cauliflower into florets.  Put florets on a cookie sheet with sides.  Drizzle with olive oil.  Sprinkle with salt and black pepper.  Toss to coat all the florets.  Roast in preheated 400° oven for 20 to 30 minutes depending on the size of the florets.  About half way through the cooking time, turn cauliflower over with a spatula.  Cauliflower is done when tender.  Pierce with the tines of a fork to determine tenderness.  Remove from oven and sprinkle with Parmesan cheese.

FUN ADDITIONS:  Add some chopped garlic to the cauliflower before roasting.  Sprinkle with some lime juice along with the olive oil.  Add some chopped pimiento or chopped red pepper for color.  Add some red and yellow cherry tomatoes to roast with the cauliflower.  The cauliflower season is long, enjoy it often with different flavors and additions.

Remove the leaves and core.

Cut into florets and place on rimmed cookie sheet.

Drizzle with olive oil.

Sprinkle with salt and pepper.  Toss to combine.

Place into a preheated 400° oven and roast for 20 to 30 minutes, depending on the size of the florets.  Half way through cooking turn over the cauliflower with a spatula.  Cauliflower is done when it is tender when pierced with the tines of a fork.  Remove from oven and place in serving dish.

Sprinkle with Parmesan cheese.

When heat from the cauliflower softens the cheese, serve.

Enjoy, enjoy, enjoy!!!!!!