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!

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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.

Enjoy!

Linda~

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