Teatime Delicacies Catering – Parmesan-Roasted Cauliflower

Photo from www.bonappetit.com Yesterday it’s carrots, today it’s Cauliflower! ‘Flower Power! I know, I know, how boring is the lonely cauliflower.  And there is often that off putting cabbagey smell to boot.  But roasting vegetables is another ball game altogether.  When I am not working officially as The Caterer, I actually create some tasty treats for my family. Almost every winter vegetable tasted better roasted:  squash, broccoli, turnips, potatoes – white OR sweet, carrots, and now cauliflower.  It’s a mouth watering combination of caramelized florets and just this side of burnt onions that will leave you mumbling “um, why didn’t anyone ever tell me you could do THIS?” Adding a handful of grated Parmesan just before it’s done, and the dish  travels to a sweet nutty place.  You can serve it as a side dish, or just eat the entire pan by yourself.  I certainly advocate the hogging of all things yummy. And it doesn’t have to be at a wedding reception.  It can be right in my own kitchen.     Parmesan Roasted Cauliflower   Preheat oven to 425 degrees I head cauliflower 1 sliced medium onion 4 thyme sprigs 4 unpeeled garlic cloves 3 TB olive oil Kosher Salt and  Freshly Ground Pepper 1/2 cup grated Parmesan   Preheat oven to 425.  Cut cauliflower into florets; toss on a large rimmed baking sheet with the sliced onion, thyme sprigs, and unpeeled garlic cloves.  Add 3 TB olive oil, season with salt and pepper .  Roast, tossing occasionally, until almost tender, 35-40 minutes.  Sprinkle with 1/2 cup grated Parmesan, toss to combine, and roast until cauliflower is tender, 10-12 minutes longer.  Bon appetite says 4 servings.  HAHAHAHAHA.    Good luck with that.   The garlic roasted in the peel is a real discovery.  It becomes as creamy as butter, with a very mild flavor.  You can roast whole garlic heads this way, and spread the softened cloves on bruschetta toasts for another awesome appetizer.   

Here’s a photo from when I basically threw in the kitchen sink using same recipe as above, but adding broccoli an carrots into the mix.  Yum factor still intact.
This comes from a girl who grew up in a family with a mom who cooked vegetables so long you didn’t need a set of teeth to ingest them.  Sorry, Mom, busted.
 And if you want to really get craaaaazy, how about Purple Cauliflower?