Roasted Cauliflower—that vegetable that can do it all—gets cheesy for an enhanced flavor and texture that goes great with any entree or as a snack on its own.
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It’s the side dish that keeps on giving. Yep, I’m talking about roasted cauliflower. I’m not sure when this vegetable became in vogue, but I’m ever so glad it did. When I was a kid, cauliflower was just… there. It didn’t taste like much, and kinda struck me as a broccoli knockoff. Heck, I used to imagine the cauliflower on my plate was jealous of broccoli for all its fame and fortune (yes, I thought vegetables got paid for making appearances at dinner).
It wasn’t until I grew up and started making meals for my own family that I realized the potential of these white stalks. For starters, roasting them enhances their flavor like you wouldn’t believe if you have never tried them. Second, they can be mixed with so many seasonings, herbs, and toppings. They are the ideal vegetable canvas. My kids appreciate this part. So do I. I can add whatever to suit my mood. Today, for instance, I’m feeling cheesy, so that’s what I’m adding to my cauliflower. Throw in some choice Italian spices and you’ll have a veggie dish that will be jealous of nobody!
Is Cheesy Roasted Cauliflower Healthy?
Totally. The recipe uses only whole, natural ingredients and provides you with numerous vitamins, minerals, and fiber, thanks to the cauliflower. It makes for an ideal side dish when entertaining, as it is suitable for many different diets, including gluten-free, vegetarian, low-carb, keto, and Mediterranean. Because of the cheese, the recipe isn’t paleo friendly, though this can be changed if you replace the cheese with, say, nutritional yeast.
Which Types of Cheeses Do You Recommend?
ALL the cheeses. And I’m not even joking! Pretty much any cheese goes well with cauliflower. Sure, the recipe calls for a hard cheese—think along the lines of Parmesan or Pecorino Romano—but if you have a favorite, don’t hesitate to add it. You can also opt for semi-soft (or semi-hard, depending on your viewpoint) cheeses like Havarti, Asiago, Gruyere, or Fontina. Soft cheeses like feta or goat can also be added; just do so right before serving, as they don’t really need any time in the oven.
INGREDIENTS
- 1 large head of cauliflower
- 2 cups hard cheese
- 3 tbsp olive oil
- 1 tsp dried oregano
- 2 tbsp of lime juice
- 2 tbsp fresh rosemary, chopped
- pinch of salt and pepper
INSTRUCTIONS
Prep
Preheat the oven for 350°F. Cut the cauliflower into florets.
Mix
In a bowl, mix the olive oil, lime juice, and herbs. Season with salt and pepper.
Bake
Spread the florets on a baking sheet lined with parchment paper. Douse with the oil-herb sauce and mix together. Bake in the oven for 20 minutes.
Grate
Grate the cheese. Remove the cauliflower from the oven. Sprinkle the cheese over the florets, then bake for 10 more minutes.
DEVOUR!
FAQs & Tips
Let the cauliflower cool completely then store in an airtight container. You can keep them in the fridge for 3–5 days. You can reheat the cauliflower in the oven at 350°F until warmed through. You can also freeze the florets. Leave them on the baking sheet and flash-freeze them until they’ve hardened. This way, you can store them in freezer-safe bags without them sticking to each other. You can reheat them directly from the freezer in the microwave or oven, but do so within three months, or the quality of the cauliflower will be compromised.
Not really. For starters, roasting enhances the flavor of the cauliflower. It also reduces the risk of turning your florets to mush. Last, roasting makes it easy to incorporate the cheese, which gets sprinkled on halfway through the cooking process.
You shouldn’t have to do anything to the florets while they’re in the oven (besides adding the cheese, that is). The only instance you MAY want to get in there and mix it up is if you suspect you’ve crowded the baking sheet. If you’ve done so, the heat won’t be able to access all the nooks and crannies of the cauliflower, so flipping them will aid in even cooking.
Yes, though the issue here is that frozen cauliflower will release more moisture, which may result in less crispy veggies.
There’s no real harm in cooking the cauliflower leaves and stems. Just make sure they’re adequately coated in the oil-spice mixture (and the cheese, of course!).
Serving Suggestions
Like any good side dish, roasted cauliflower plays well with others, whether we’re talking other side dishes like Sweet Potato Fries or Snow Peas, or entrees like Crispy Breaded Chicken, Air-Fried Fish, or No-Bean Keto Chili. Don’t be afraid to mix it up with your favorite dishes, especially if those dishes feature cheese. And, if you don’t want your cauliflower sharing the spotlight, have it as a snack all on its own!
Ingredients
- 1 large head of cauliflower
- 2 cups hard cheese
- 3 tbsp olive oil
- 1 tsp dried oregano
- 2 tbsp lime juice
- 2 tbsp fresh rosemary chopped
- pinch of salt and pepper
Instructions
- Preheat the oven for 350°F. Cut the cauliflower into florets.
- In a bowl, mix the olive oil, lime juice, and herbs. Season with salt and pepper.
- Spread the florets on a baking sheet lined with parchment paper. Douse with the oil-herb sauce and mix together. Bake in the oven for 20 minutes.
- Grate the cheese. Remove the cauliflower from the oven. Sprinkle the cheese over the florets, then bake for 10 more minutes.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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