Condley: parmesan roasted cauliflower

Published 5:30 pm Tuesday, July 5, 2022

By Sarah Condley

Columnist

I’ve never been a big vegetable fan, but as I age, I do venture out a bit and have tried a few that I previously turned my nose up at. One of those vegetables is cauliflower. I don’t like raw cauliflower, but a few years ago I found a recipe for roasted cauliflower, gave it a try, and liked it.

When I spotted a different recipe for roasted cauliflower at www.iwashyoudry.com. I could not resist printing out the recipe so I could give it a try.

Since cauliflower isn’t my most favorite vegetable it’s not something I keep in the refrigerator, so it went on the grocery list.

Once I’d gone to the store, I was ready to give this recipe a try.

I turned on the oven and lined the largest rimmed sheet pan I have with foil and sprayed it with non- stick spray.

After rinsing the cauliflower and cutting it into florets it was time to get started.

I placed the cauliflower florets and olive oil in a large zip top bag, zipped it up and massaged the cauliflower with my hands making sure each piece was well coated with oil.

Next, I just dumped in all of the remaining ingredients and again massaged the florets to make sure they were well coated. I opened the bag and poured the cauliflower onto the pan and into the oven it went. After 20 minutes I turned each piece over and continued baking for 10 minutes.

The rest of our evening meal was ready and I placed the roasted cauliflower in a bowl and headed to the table.

Brad blessed the food and prayed for our country then we were ready to eat.

The parmesan roasted cauliflower smelled really good. Brad said “I think I like it better than the other roasted cauliflower you usually prepare.” I was pleasantly surprised; it tasted great and was a breeze to put together. My friend Shiela has been on me to eat less sugar and more vegetables. So she’ll be happy to know I’ve got a “Nailed It” vegetable recipe to add to my self-made cook book.

Recipe

• 7 cups cauliflower florets, cut to bite sized pieces

• 3-4 tablespoons olive oil

• 1 cup Italian bread crumbs

• 1/2 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/3 cup parmesan cheese

Cooking Instructions

• Preheat oven to 425 degrees F. Line a large, rimmed baking sheet with foil and spray liberally with non-stick cooking spray. Set aside.

• Combine the cauliflower and olive oil in a large zip close bag and shake to coat.

• Add the remaining ingredients to the bag and shake until coated, pressing slightly to help the breading stick. Pour onto the baking sheet and spray the tops of the cauliflower with cooking spray and bake for 20 minutes. Stir the cauliflower and continue to bake an additional 10 minutes. Serve hot.