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Parmesan-Roasted Cauliflower

Source of Recipe

From "Barefoot Contessa at Home" by Ina Garten


Recipe Introduction

"I don't especially like cauliflower, and for years, the only way I'd eat it was smothered in cream sauce. Until, that is, I learned that roasting it at a high temperature makes it sweeter and gets rid of that chalky texture. A sprinkling of Parmesan and Gruyère at the end doesn't hurt, either."

List of Ingredients

â—¦ 1 large head cauliflower
â—¦ 3 tablespoons good olive oil
â—¦ Kosher salt and freshly ground black pepper
â—¦ 1 cup freshly grated Parmesan cheese (2 ounces)
â—¦ 1 cup freshly grated Gruyère cheese (2 ounces)


Recipe

Preheat the oven to 350 degrees.

Remove the outer green leaves from the cauliflower and cut the head into florets, discarding the stems. Place the florets on a sheet pan. Drizzle with the olive oil and sprinkle generously with salt and pepper. Toss well.

Bake for 30 minutes, tossing once, until the cauliflower is tender and starts to brown. Sprinkle with the Parmesan and Gruyère and bake for 1 to 2 more minutes, just until the cheese melts. Season to taste and serve hot or warm.

Serves 6