Roasted Cauliflower

40 min · Serves 8

Based on a recipe from University of Maryland Cooperative Extension Food Supplement Nutrition Education Program, via USDA MyPlate Kitchen

What goes in

• 1cauliflower head
• 29.6 mlolive oil
• 1.2 mlsalt
• 1.2 mlblack pepper
• ½ cupshredded Parmesan cheese

How to cook it

1. Strip off the outer leaves, separate the cauliflower florets from the central stalk, and rinse them well, allowing excess water to drain off.
2. Whisk the olive oil, salt, and black pepper together in a large mixing bowl, then add the florets and toss to coat thoroughly.
3. Spread the florets out in an even layer across a large rimmed baking sheet.
4. Roast at 450 °F for 15 to 20 minutes, until they begin to soften and take on color.
5. Scatter the Parmesan cheese over the top and roast for an additional 5 to 10 minutes until the cheese is melted.

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