Cauliflower is such a versatile vegetable. Regular readers of this blog will know all the things that I do to cauliflower. I rice it and mash it and in some cases break it down into very little pieces. Often I will steam it.
I was once in my doctor’s office and as she works in a teaching hospital, she had a med student shadowing her. After giving me an exam, she sicked him on me to give me the speech about losing weight. He started on this story about when he gets together with his family they all cook such good food. But little changes in the dishes can really go a long way. For instance, with the cauliflower, his family used to pour cheese over it. He continued that just by skipping the cheese, and other minor substitutions, someone could go a long way to eating healthier.
All I could think was – I never have cheese with my cauliflower. Why don’t I? I just have it steamed. Cheese really sounds like it would be great on it. Maybe I should put cheese on it the next time I make it.
I don’t think this was his intent, but he gave me a great idea to eat less healthy. This, unfortunately is not that recipe, but a great one never the less.
Roasting any vegetable brings out great flavor.
OK. There is some cheese here, but it is not poured on top.
Break it apart and coat with spices, olive oil and a little lemon juice before it goes in the oven.
When it comes out, add some grated cheese.DO NOT POUR IT ON. 😉
Roasted Cauliflower
Cook Time: 28 minutes | Makes: 4
Ingredients:
- 1 head of cauliflower
- 2-3 cloves of garlic, peeled and coarsely minced
- Lemon juice from half a lemon
- Olive oil
- Coarse salt and freshly ground black pepper
- Parmesan cheese
Directions:
1 Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn’t reached 400°F yet, set aside until it has.
2 Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.
Yield: Serves 4.
Source: http://www.simplyrecipes.com/recipes/roasted_cauliflower/
Rantings of an Amateur Chef 
Cauliflower is probably my favourite vegetable (much better than broccoli to my taste) and I like it steamed. But this sounds like a winner; I’ll definitely be trying it.
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My second favourite vegetable after Brussel’s Sprouts! I use it in so many different ways – including piccalilli!
We have a successful cauliflower in the garden, and also a beautiful romanesco. I plan to take pictures after harvest and before I turn them into something yummy 🙂
(Do you ever eat raw cauliflower? I do and I love it!)
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Yes, delicious raw too. Look forward to the harvest pictures.
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When I’m dry-brining veg for piccalilli I always find myself snacking on the raw cauliflower! The piccalilli recipe I use doesn’t call for cooked vegetables – they have to be raw and crunchy!
The romanesco is sort of like my baby; I didn’t expect any of the plants to show those wonderful fractals due to typical English weather – but one has done and I’m looking at it every day to see how it’s doing 🙂
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When I’m dry-brining veg for piccalilli I always find myself snacking on the raw cauliflower! The piccalilli recipe I use doesn’t call for cooked vegetables – they have to be raw and crunchy!
The romanesco is sort of like my baby; I didn’t expect any of the plants to show those wonderful fractals due to typical English weather – but one has done and I’m looking at it every day to see how it’s doing 🙂
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PS … and I love cauliflower cheese – lots of butter and strong, mature Cheddar cheese. Absolutely 100% healthy!
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Brussels sprouts and beets are so transformed when roasted that people who think they like neither change their minds.
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Roasted cauliflower is great with or without cheese. I think I usually prefer without cheese (surprise!), but I haven’t tried roasting it with garlic. Good thing I read this post before I got around to roasting the head of cauliflower in my fridge. 🙂
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Ohhhh, that looks so good!!! I really have to try this :).
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Cheese is good! It makes other things better. I grew up on cauliflower steamed, but now I love it roasted. Check out my recipe for cauliflower au gratin.
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I wish I could say I liked your blog, but sadly I have to say I absolutely LOVED your blog. Both Mark and I found it very humorous. Oh and I like the recipe also. Thanks for the giggle.
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Hahaha! I love it! Your reaction to the med student is priceless 🙂
And it looks like it was very inspiring! Looks great. I think you should put cheese on everything 🙂
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ja, a few slices of parmeasan ala garnish … et voila 😉 nice touch man.
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Cauliflower cheese is fantastic. Cheese always makes things better.
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Cheese makes almost everything better! (Oh, I see Gary said that!)
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We steam cauliflower and broccoli all the time. So good! Cheese would definitely an awesome addition!
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I’m now going to try roasting cauliflower like this next time we have it – sounds interesting 🙂
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I suggest putting cheese on top of béchamel, on top of cauliflower.
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It’s great roasted with Indian curry spices too, but Dr. Dan’s suggestion is also delicious. Cauliflower gratin is the dish that got me to like this vegetable.
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Doctors receive one 3 credit hour course on basic nutrition during their medical training. All due respect, they are not nutrition experts. All foods fit, even cheese.
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Add a little nutmeg to that cheese too – it’s a great flavour – how much is up to you! (Bless that med student, he’s missing such a treat.)
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I love your inspiration for this piece! You crack me up! ha ha! Although I’m sure your doctor’s shadow would cringe! This recipe sounds yummy! Thanks for the grin and the good food! xo Julia
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yay cauliflower! This sounds yummy! To date my favorite is to just butter / lightly mash cauliflower with a little bit of curry powder.
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This recipe sounds delicious! Cauliflower needs something to liven it up, which is who I don’t like the mashed version- too bland. That being said, there’s nothing wrong with cheese sauce except the flour or cornstarch invariably used to thicken and smooth it. I like grated, smoked cheddar on top myself :).
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I love cauliflower. I often mash it with a little goat cheese. I don’t miss potatoes one little bit. A great low GI vegetable.
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I like this a lot!! I love cauliflower, always looking for a new way to cook it 🙂
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This makes me smile. I’ll confess, I have to force myself to think, “Maybe I SHOULDN’T put cheese on it.” I love cheese more than chocolate.
I really enjoy your blog. I look forward to visiting often.
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