Roasted Cauliflower with Parmesan

What do you do when you want to surprise your friends with a new dish?  You think of something that they probably never had, never thought they would like, and make it.  You sneak it in as a side dish.  Serve it with something familiar like Maple Soy Roasted Salmon.  You make…

Hipster food.  And if you’re thinking to yourself that cauliflower can’t possibly be hip and trendy I actually found a restaurant that has whole head roasted on their menu for seven bucks.

Here’s what I made:

Roasted Cauliflower with Parmesan

One head cauliflower
Extra virgin olive oil
Granulated garlic
Dried thyme
Shredded Parmesan Cheese
Salt and black pepper

1. Preheat oven to 425 degrees F.
2. Remove the green outer leaves and stalks from the cauliflower head. Tear and cut the cauliflower into florets, removing any hard tiny stalks. Each piece should be about a US quarter in width. Golf ball size is too big.
3. Place the florets into a baking/roasting pan with sides.
4. Drizzle the cauliflower with olive oil. Toss with a wooden spoon. You want a nice thin coating of oil on each piece.
5. Lightly salt and pepper and sprinkle with a hint of thyme.
6. Generously sprinkle granulated garlic over all.
7. Place in the oven and roast for approximately 35-40 minutes. Shake the pan every 10 minutes or so to ensure most of the surfaces of each floret get browned (this is why you want a pan with sides).
8. When nicely browned add a handful of shredded Parmesan cheese over the cauliflower. Roast for an additional 5 minutes or until the cheese is melted.
9. Transfer the cauliflower to a serving bowl and add more Parmesan.
10. Eat.

Unfortunately this dish is Not Tiny Taste Tester Approved.  She was not present at the dinner.

“What is a Collie Flower?”