Monday, April 5, 2010

Golden Roasted Caulifower with Pecorino Romano

My kids are normally pretty good about eating vegetables. Seriously...peas are their favorite! No one ever believes me, but it's true. Peas get requested every single day around here, which is why I've been on the hunt to find some new ways to prepare veggies that don't get a lot of requests. One of those veggies is cauliflower.

Now, Sheri and I have no issues with cauliflower. We've mashed it into "fake" mashed potatoes, like the South Beach dieters do, we've made soup with it, we've thrown it into our Roasted Vegetable Quesadillas and our Oven Roasted Veggies. Cauliflower is just gooooood, man! But the kids? Yeah, they don't like it so much. So when I was perusing Once Upon A Chef and saw this recipe (along with the assurance that her kids gobbled it right up), I was game!

Let me just tell you that this could not be easier. Wash up your cauliflower, dry it off, cut it into florets, sprinkle it with olive oil, salt, and pepper, roast it, and sprinkle it with Pecorino Romano. It's just that easy. And super tasty, too!! Give it a shot...we promise you won't be disappointed!

Golden Roasted Cauliflower with Pecorino Romano
by Once Upon a Chef

1 medium head cauliflower, cut into florets
3 tbsp. extra virgin olive oil
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
3 tbsp. grated Pecorino Romano cheese
a few sprigs of parsley, chopped

Set rack in the middle position and preheat the oven to 450. In a large bowl, combine the cauliflower florets with the olive oil, salt, and pepper, and toss to coat evenly.

Roast cauliflower florets on a baking sheet, stirring a few times to promote even browning, until tender and golden brown, about 20-30 minutes. (Keep an eye on it; you want the florets to develop deep golden spots. If it looks like they're getting too dark, turn oven down to 425.)

Sprinkle with grated cheese, then taste and add more salt and pepper if necessary. Transfer to a serving dish and garnish with parsley.


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