Roasted Rosemary-Parmesan Cauliflower

Cauliflower has become a staple in our house… I have to be honest, I didn’t always like cauliflower … in fact, growing up it was probably my least favorite veggie. But times change, taste buds change, and cooking styles change. Now cauliflower is a go-to nightly side…especially when it’s roasted – it’s just so darned good!


Roasted Rosemary-Parmesan Cauliflower

…roasting cauliflower brings all its yummy flavor…



Roasted Rosemary-Parmesan Cauliflower
1 head cauliflower
extra virgin olive oil
salt & fresh ground pepper
2 tablespoons chopped fresh rosemary
1/4 cup freshly grated Parmesan cheese

Heat oven to 425°F. Cut the cauliflower into bite-sized florets and place in a large bowl. In a jar with a lid, combine 2 tablespoons extra virgin olive oil, 1 teaspoon salt, 1/4 teaspoon fresh ground pepper and the chopped fresh rosemary. Put the lid on the jar and shake vigorously. Pour over cauliflower florets and toss well. Spread evenly onto a baking sheet and roast in heated oven for ~20 minutes until cooked and slightly browned. Remove cauliflower from oven and sprinkle with freshly grated Parmesan cheese. Serve warm.



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8 thoughts on “Roasted Rosemary-Parmesan Cauliflower

  1. Very nice recipe. Cauliflower is one of my favorites now, also. I think all our vegetables were cooked to death when we were children resulting is all of us having this ah ha moment when we eat them prepared properly. Hope you had a wonderful Thanksgiving.

    Liked by 1 person

    1. Thanks Bernadette. I totally agree – my mother boiled every vegetable before placing it on the table so they all tasted blah – Thank God for whoever came up with the roasting and grilling methods. Now there’s no turning back!

      Liked by 1 person

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