Thursday, February 23, 2012

Roasted Cauliflower

Up until recently, cauliflower has been one of those vegetables that I considered to be off limits for my dinner table. Sure, I love broccoli prepared in almost any way, but cauliflower just did not tickle my fancy. Then last week, I went to a local mediterranean restaurant where they served fried cauliflower. The cauliflower wasn't breaded, so it was different than many friend vegetables I've tried in the past, but the depth of flavor was so delicious it was hard to get out of my mind.

When we received a head of organic cauliflower in our produce share last week, I decided it was time to make cauliflower a side dish for dinner. I had heard that nutmeg pairs well with the cauliflower so I decided to use my birthday gift from Suzie which was a nutmeg grater with a bag of fresh nutmeg. I also decide to sprinkle some parmesan cheese towards the end of the roasting to enhance the flavor a little bit. The results were quite tasty. I don't know that I'd call it my favorite vegetable side, but it certainly has earned its place in the rotation.
My new nutmeg grater with fresh nutmeg
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Roasted Cauliflower

1 head of cauliflower
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
2 tablespoons grated parmesan

Preheat the oven to 450 degrees.
Rinse and dry the head of cauliflower and cut the head into florets.
Place the florets on a baking sheet and drizzle with olive oil and toss to coat. Sprinkle the salt, pepper, and nutmeg over the cauliflower florets.
Place in the oven and roast for 20 minutes.
Remove from the oven and sprinkle the the parmesan cheese onto the florets and return to the oven to roast for an additional 5 minutes.
Remove and serve with your favorite meal.

1 comment:

  1. sounds interesting and ymmmy for we cauliflower/nutmeg fans!