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With the phrase "grab them by the pussy" reverberating since the presidential election (unfortunately) and new and disgusting details of the Weinstein scandal surfacing by the day, it is hard to keep anxieties at bay. It's difficult to watch the news or scroll through Twitter when just the words "rape" and "molest" …

Meatless Monday: Parmesan-Italian Herb Roasted Cauliflower


Cauliflower is one of the new hot super foods on the block for 2014. I'm thrilled the vegetable is trending, because that means a ton of new recipes will hit the web. Though I've never been a huge fan of the veggie, I'm glad because cauliflower is so widely available and incredibly affordable. I can't believe I actually like it. I couldn't remember the last time I'd bought it up until this week when I stocked up to develop some recipes for the blog. I paired it with Parmesan, garlic, and Italian herbs and was so surprised by how much I loved it. I guess you could say cauliflower is kind of like a parsnip in that it's versatile and takes up whichever flavor you pair it with, yet it has a little kick of it's own - a hint of bitter flavor.

This roasted cauliflower recipe so easy. It's a great healthy side dish you can prep ahead of time then pop in the oven while your making dinner. It's great all by itself as a snack, and for a meatless dish with pasta. As a side dish, roasted cauliflower is perfect with roasted chicken or steak.

Ingredients
  • 1 head of fresh cauliflower
  • 4 cloves minced garlic
  • dash of salt and pepper to taste
  • 4 tbs olive oil 
  • 8 oz. finely grated parmesan 
  • 1 tbs dried Italian herb mix 

Directions

1. Preheat oven to 425. Wash and chop the cauliflower into little florets. The smaller the better. You want the little floret pieces to be big enough to hold up, but the smaller you can get them, the more cheese will get into every nook and cranny to make a crispy cheesy heaven.

2. Place the cauliflower pieces into a medium to large bowl and toss with the olive oil, minced garlic, dried Italian herbs and a dash of salt and pepper, and the cup of Parmesan. Toss until evenly coated,

3. Spread into a single layer on a large roasting pan and bake for about 35-40 minutes, stirring halfway through.


More Meatless Monday Recipes


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Comments

  1. I've always liked cauliflower. My mother would make it with a white cream sauce, some herbs and spices.

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