Roasted cauliflower is another crowd pleaser that’s simple to make and healthy, too. When I roast cauliflower for Luke, my son, he is so excited and fights for leftovers (I’m a fierce competitor).
- Cauliflower head, chopped into bite-sized pieces
- Olive oil
- Parmesan cheese
- Salt and pepper
Place chopped cauliflower in a baking dish. Pour olive oil over vegetables until they are covered (it doesn’t need to be drowning in oil, but no need to be skimpy or it’s too dries out when cooked). Sprinkle salt and pepper to your liking then grate parmesan over the top till covered. Bake 35-40 minutes on 400. I like it to be a little charred, but go lighter on the time if you don’t.