As a dietitian, I’m always looking for tasty new ways to cook vegetables so that people will eat and enjoy them. Last week, my local store had cauliflower on sale so I decided to try a new way of making it. I usually steam cauliflower, as most people do, but steamed cauliflower doesn’t have much flavor. This is probably why so many people coat it with butter or cheese sauce, turning a low calorie vegetable into a calorie-dense side dish.
So I decided to try roasting cauliflower with some olive oil and Italian seasonings and then topping it with a little Parmesan cheese. The olive oil does add calories but not a lot per serving. Plus the oil provides healthy fats. After tasting the final dish, I found that roasting gave the cauliflower a tender, but not too soft, texture (a plus, since steaming can sometimes turn cauliflower into mush). And the roasted cauliflower had a ton of flavor. In fact, Jeff hates cauliflower, but when he taste this roasted version, he said “Not bad. I could actually eat this!” I declared this recipe a winner.
Italian-Seasoned Roasted Cauliflower
1 large head of cauliflower
2 tablespoons olive oil
1 teaspoon Italian seasoning, crushed
¼ teaspoon Kosher salt, or to taste
2 tablespoons grated Parmesan cheese
Cut and discard leaves and core from cauliflower. Break off or cut florets from cauliflower and place them in a roasting pan. Drizzle with olive oil, Italian seasoning and salt. Toss with a spoon or clean hands until coated. Roast in preheated 450 degree oven for 30-35 minutes or until desired tenderness, stirring cauliflower with a spoon every 10-15 minutes. Remove from oven and sprinkle with Parmesan cheese.