Roasted Cauliflower

A simple and flavorful way to prepare cauliflower. You can use the left over florets from the cauliflower steak recipe. There a variety of options the change up the dish to your liking.

Prep time: 10 minutes
Cooking time: 25 minutes

Ingredients

1 large head of organic cauliflower

3 tablespoons California Olive oil or virgin coconut oil

½ teaspoon kosher salt

½ teaspoon fresh ground pepper

½ cup Japanese panko

1 tablespoon California olive oil

½ cup freshly grated Parmesan cheese

Instructions

1.    Preheat oven to 425°F

2.    Wash and trim leaves from cauliflower.

3.    Cut in half through core.

4.    Remove core.

5.    Cut cauliflower into ½ inch slices.

6.    In a large bowl add cauliflower, oil, salt, and pepper. Mix well to combine and coat the cauliflower.

7.    On a large oiled cooking sheet, spread cauliflower (do not crowd).

8.    Roast 10-15 minutes, remove from oven and turn over.

9.    Combine panko, Parmesan cheese and 1 tablespoon olive oil. Mix well.

10. Sprinkle panko mixture over cauliflower slices.

11. Return to oven and cook 10 minutes or until tender, don't let panko burn.

12. Remove from oven and serve.

Making it your own

With a miso ginger sauce

Eliminate the Parmesan cheese and mix the following and add to the cooked cauliflower after removing from the oven and before serving, step 9

¼ cup white miso
1 tablespoon unseasoned rice vinegar
1 teaspoon honey
1 teaspoon grated ginger

¼ nuts such as pistachios, pine nuts walnuts, or coursed chopped pecans, step 10

¼ fresh cilantro coursed chopped, step 12

For spice add jalapeno peppers, sliced or diced to taste, step 10

 Finish with a little lemon juice and zest, step 12

 Cook cauliflower with bacon or Chorizo, step 7

Sweet potato option at step 6

Add 1 cup 1/4 inch match stick pieces of sweet potato
Mix the cauliflower with 1 thinly sliced garlic, 1 teaspoon grated fresh ginger, and 1 tablespoon honey

Adapted from Barefoot Contessa, Roasted Cauliflower Snowflakes