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Egg-free, garlic-free roasted cauliflower

Submitted by on Friday, 26 December 2008 No Comment

Looking for a way to end the junk-food bender and make use of some leftovers at the same time?

Tonight, I’m clearing the fridge of vegetable-tray remnants by making roasted cauliflower, a side dish Boots proclaims “looks like popcorn” and Big Guy will at least nibble without gagging dramatically.

It’s similar to a dish their grandmother makes, except her version involves sauteing the florets and then cooking them in an egg mixture. This one is much more healthful.

It’s also very easy to make on a day when I’m dealing with gift returns, running out to replenish the battery supplies and trying to get it all done in time to keep promises to the guys that we’d play with their new outdoor toys today.

Roasted cauliflower

  • 1 head of cauliflower, with florets cut into tiny, popcorn-size pieces
  • Olive oil
  • Onion powder
  • Parmesan cheese

Shake florets in olive oil, parmesan cheese and onion powder in a covered bowl or zipper bag. Spread in one layer on a baking sheet. I usually let the guys sprinkle on more parmesan cheese at this point, protesting all the while that it’s too much. It’s good to let them get away with one.

Bake at 400 degres for 15 minutes or so, until top is slightly brown and cauliflower is tender.

Copyright 2008 Debra Legg. All rights reserved.

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