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Books & Spoons Recipe ROASTED CAULIFLOWER WITH PARMESAN & HERBS

16/12/2016

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When you have the words parmesan and roasted in the same topic I will be there! Ah, everything is better roasted, especially during winter time and the veggies get the best flavors as they slowly roast in the oven... 
This recipe is a great side dish recipe for the holidays, every day, summer days...
​It came my personal fast favorite with the first try, and the best part - you can just put the rest of the meal, the protein, into the oven with the cauliflower. So without a further ado here is the recipe for roasted cauliflower with Parmesan. Hope you enjoy it! 
~ Cheers


PS. A great holiday baking recipe today on the BOOKS page, yes, we are mixing things up these days! Go check it out :) 

ROASTED CAULIFLOWER WITH PARMESAN & HERBS

  • 1 head cauliflower, cut into florets
  • 1 medium onion, sliced
  • 6 garlic cloves, unpeeled 
  • 3 tablespoons olive oil
  • dash of thyme, oregano, and sage 
  • sea salt and freshly ground black pepper
  • ½ cup grated Parmesan
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  1. Preheat oven to 425°. 
  2. Toss cauliflower florets on a large rimmed baking sheet with onion, thyme, oregano, sage, garlic, and oil 
  3. Season with salt and pepper. 
  4. Roast, tossing occasionally, until almost tender, 35-40 minutes. 
  5. Sprinkle with Parmesan, toss to combine, and roast until cauliflower is tender, 10–12 minutes longer.

Enjoy. If cut thin slices, can be eaten as chips. Delicious! 
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