Delicious Roasted Baby Cauliflower
If you’re looking for a visually stunning and healthy vegetarian side dish for your dinner parties or holiday celebrations, look no further than this delicious roasted baby cauliflower recipe. The idea of roasting an entire head of cauliflower may sound intriguing, but using baby cauliflower adds a special touch to the dish. Even if you can’t find baby cauliflower, you can still use a large cauliflower as a substitute.
To make this dish, you’ll need the following ingredients:
- 4 baby cauliflower
- One small onion, quartered then sliced crosswise into 1/4 inch long pieces
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 4 sprigs fresh sage
- 2 tablespoons of good quality olive oil
- olive oil spray
- 1/4 cup grated Parmesan
- 1/2 cup shredded Parmesan
- salt and pepper to taste
Begin by preheating your oven to 400 degrees. Wash the cauliflower thoroughly and keep the leaves on. If necessary, soak the cauliflower upside down in a bowl of water to remove any grit. Afterward, spray each cauliflower with olive oil.
Next, tuck the fresh herbs into the crevices of the cauliflower. Place the cauliflower on a rimmed baking sheet along with the sliced onions and any remaining herbs. Drizzle each cauliflower with olive oil and season with salt and pepper. Turn them over so that the stems are facing up and roast for 20 minutes.
After 20 minutes, turn the cauliflowers over so that the stems are facing down. Continue roasting for another 15-20 minutes. Once the cauliflower is tender and the onions are dark brown, sprinkle grated Parmesan on top. Finally, add the shredded Parmesan and roast for another 10-12 minutes until melted.
When serving, place each cauliflower on a plate along with the onions and remaining cheese mixture on the side. The roasted baby cauliflower is not only visually stunning but also a flavorful and healthy addition to your meal. Enjoy!
Source: Roasted Whole Baby Cauliflower with Herbs & Parmesan
