Roasted Garlic and Parmesan Cauliflower

After looking over some of my other posts I noticed that I tend to overlook the side dish component of many meals.  Truthfully I'm pretty basic when it comes to what I serve along side many of my dishes.  In my mind mashed potatoes go with everything, even pasta (kidding...well, sort of) but usually I'm just throwing some steamed veggies on the side or having a nice green salad.  But sometimes you get sick of the same old thing every other week and have to switch it up.  Cauliflower is one of those ingredients that is so versatile in the kitchen.  Steamed, Mashed or Roasted each takes on a different level of flavor and even if someone if your family (cough, cough The Boy) swears up and down that he hates it and won't eat it even he will be going back for seconds.  So whether your cooking up some chicken breasts or roasting a savory pork tenderloin with gravy this Roasted Garlic and Parmesan Cauliflower recipe is a delicious, healthy and pretty addition to your plate.

Roasted Garlic and Parmesan Cauliflower

1 head cauliflower, separated into florets
2 tablespoons garlic, finely chopped
3 tablespoons, extra virgin olive oil
1/4 cup grated Parmesan cheese
1/4 cup Panko bread crumbs
salt and pepper to taste
1 tablespoon, chopped fresh parsley

Preheat your oven to 450° degrees.  In a large baking dish combine the cauliflower, garlic, olive oil and salt and pepper.  Toss gently with your hands until all the florets are equally covered with the garlic, oil, salt and pepper.  Cover with aluminium foil and toss into your preheated oven for 20 minutes.

Remove from oven and discard aluminum foil.  Now crank on the broiler setting.  Toss the florets then sprinkle with Parmesan cheese, parsley and breadcrumbs.  Toss the dish back into the oven and broil for 3 to 5 minutes until the breadcrumbs and cheese are golden brown.


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