Sunday, March 31, 2013

Parmesan-Roasted Cauliflower

I created an entire meal of side dishes for dinner last night (in an attempt to use up the vegetables that are lingering in my crisper!!) and this was phenomenal!!!  Not only is it super-easy, but super delicious too!!!  Devon had 3 helpings!!!

6 cups cauliflower florets (approximately one large head or two small heads)
1 tbsp olive oil
1/2 cup finely grated Parmesan Reggiano (or Peccorino Reggiano for a lactose free version)
1/4 cup butter (or coconut, grapeseed or olive oil)
2 cloves garlic, finely chopped
2/3 cup slivered almonds
2/3 cup panko bread crumbs
  • Heat oven to 425F
  • Place cauliflower florets on a rimmed baking sheet and drizzle with olive oil.  Roast for 20 minutes, toss and then sprinkle with Parmesan.  Roast 5 minutes more.
  • Meanwhile, in a skillet, melt butter.  Add the garlic cloves and saute for 20 seconds (or until fragrant but not coloured), then add the almonds and bread crumbs.  Saute until golden. 
  • Combine the bread crumb mixture with the roasted cauliflower in a bowl and serve.
  • ENJOY!!         

No comments:

Post a Comment