Cauliflower is a versatile vegetable that can be a light side dish to many meals. When roasted, it takes on a lot of flavor, making it more appealing even to people who don't usually enjoy cooked cauliflower.
This recipe is also great if you want to add more vegetables to your plate without making the dish boring. With olive oil, garlic, herbs and parmesan, cauliflower is both simple and tasty.
As always, the whole thing depends on what you serve it with. Feel free to combine with protein, whole grains, or other vegetables for a more complete meal.
Common mistakes to avoid
Stacking the cauliflower too tightly
If the tray is too full, the cauliflower will be more steamed than roasted. Use two trays if necessary.
Not drying the cauliflower
Wet cauliflower will have a harder time turning golden. Dry it after rinsing for better results.
Cutting uneven pieces
If the pieces are very different sizes, some will be overcooked and others too hard. Try to keep them even.
Using too little oil
A little oil will help the spices stick and make the cauliflower more golden. Don't use too much, but don't use too little either.
Adding parmesan too early
Parmesan can burn if left in the oven too long. Sprinkle it on at the end or immediately after toasting.
