Roasted Garlic & Parmesan Cauliflower

I had a head of cauliflower and wanted to do something a little different than our norm. I made this super easy by using pre-grated parm and prepared minced garlic.

#GoldenApron23 Week 22

Oh so easy and yummy!Recipe is adapted from:https://www.crunchycreamysweet.com/roasted-garlic-parmesan-cauliflower/

Great alternative to mashed potatoes!

There are many wonderfully delicious ways to roast cauliflower. Even finicky eaters will enjoy this. Great with Roasted chicken and meats. P.S.....had my husband make this while I'm off my feet. If he can do it, so can you...lol Plus it is why there is lack of step pictures!

This way of roasting cauliflower is my favorite. I can devour the whole tray in one sitting. The recipe is by cook and recipe developer Ali Slagle.#GoldenApron23

Cauliflower may not be the most exciting of veggies, but roasting it completely changes the flavor. It is, by far, the best way to enjoy this veggie. This makes a wonderful side dish to any meal or it can be the starter to delicious cauliflower soup. This basic recipe calls for just salt, pepper and garlic powder, but it's also so good made with a variety of different seasonings.

Quick and easy side dish for summer dinners 🌞 🍽️

The umami of Kayanoya vegetable stock perfectly matches with roasted cauliflower! You'll finish a whole head in no time.The origin of this recipe: I originally made this recipe by tossing with onion powder, garlic powder, salt, and pepper before roasting. Then I thought, wouldn't it be even more delicious with Kayanoya vegetable stock? It's a bit luxurious, but it's exquisite.

Anyone who likes spicy food will love this as a side or double baked as a crisp snack.Cut the pieces small for a fast bake time.

This dish has to be the best filling and most hearty veggie dish I have ever made. Roasting all the veggies makes the huge flavor of this dish that you don't even miss the meat! ;-)

wonderfully light and nutty soup that promises to surprise even a cauliflower hater. I love to served with extra parmesan and garlic croutons!

I used orange cauliflower. After roasting, it becomes a beautiful golden color. :)

I used purple cauliflower because it was available, but this recipe works perfectly for regular white cauliflower, too.

Also good with broccoli. by Melissa Clark, NYTimes

A healthier alternative to frying, preserving the many benefits of cauliflower with the same great taste, if not better.

Take it easy, take it easy. This is a really good recipe. It has great texture, great flavor and is very simple to make. I’ve seen recipes that call for flour egg and breadcrumbs on the slabs of cauliflower and then frying them. However I have done it that way and by just slicing the slabs, putting them on a bit of pizza sauce, more pizza sauce on top and sliced fresh lightly salted mozzarella. Having done it each of these ways, I don’t see the benefit of the added effort, time and mess of frying the cauliflowerA little bit of shaved Romano after you take it out of a 400° oven for 40 minutes, let it cool for 15 minutes and it’s really good. Excellent leftovers, even at room temperature.

Yummy, and we never have left overs :)

This is one of my FAVORITE side dishes since I'm usually following a low carb diet. This is sooooo yummy you won't believe the base for this rich recipe is cauliflower!

I wanted to try something different from the classic cauliflower gratin, so this recipe is perfect!

Exploring

I was looking for a mashed potato substitute so I thought I’d try a new recipe.

I had some cauliflower going bad in the fridge, looked up some recipes took what i likes from each. Here is the result.

My family has always enjoyed the roasted cauliflower as a side to fish dishes. On chilly Fall nights we combine it with linguine and eat it as a main entree.

This was a happy, delicious accident after failing to make it to the oven on time when the time was up because I was preoccupied by my 1 year old. They were meant to be turned into cauliflower tots, but we're unusable for that. However, I like a little Charred flavor now and then and thought this was great for munching! 😉

I love roasted cauliflower. I found this recipe by Melissa Clark in the New York Times. If it’s an entrée she adds pancetta; but if it’s a side dish, she skips it. I do the same.#cauliflower #olives #Parmesan #side #entrée #pancetta #bacon #vegetable #baked #lemon #parsley