I’d like to say this is the year of the cauliflower because I keep finding new recipes but
its popularity ebbs and flows. Apparently, per capita consumption peaked in 1946, then
rose again during the hippy vegetarian era in the 70’s and 80’s before falling again until
2019. The low-carb and gluten-free trends brought back its popularity in the form of
pizza crusts, pastas, tortillas, crackers and you name it.
I prefer my cauliflower straight up though I do season it, mix it with macaroni and
cheese, add it to stir-fries, and cream up some soup.
My latest internet find is Parmesan Roasted Cauliflower. There are numerous recipes
to be found but the following recipe is the one I tried, simple and quite delicious.
1 head cauliflower cut into florets
2 T olive oil
1 tsp garlic powder or fresh squeezed garlic or both
4 T freshly shredded parmesan cheese
Salt and pepper to taste
Using a large mixing bowl thoroughly smash the olive oil, garlic powder, salt and pepper
until well blended. A silicone spatula works nicely for this. Toss in the cauliflower pieces
and mix until florets are well coated with oil mixture. Add shredded parmesan and toss again.
Note: since parmesan cheese is somewhat salty I suggest tasting for salt after baking.
Turn out onto parchment covered baking sheet in a single layer. Roast at 425 degrees in
preheated oven for about 20 minutes, turning pieces over halfway through the baking. Pierce
a piece with a fork to see if it is soft enough for your enjoyment. If not, roast for a few
minutes more. Enjoy!
Cauliflower and Sage