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Roasted Cauliflower

Posted by Solitary Dancer on October 8, 2007

Rosemary Roasted Cauliflower with Grand Padano Cheese

by Ruth Daniels

Prep Time: 15 minutes
Roasting Time: 20-25 minutes
Serves 4-6


1 large head of cauliflower, cored and broken into small florets
2 tbsp fresh rosemary, chopped
1 tsp kosher or coarse sea salt
½ – 1 tsp freshly ground black pepper
2-3 tbsp extra virgin olive oil
2-3 tbsp Grand Padano Cheese (like, but milder than Parmesan)


1. Preheat the oven to 400°F/200°C

2. Combine the cauliflower florets, rosemary, salt & pepper and olive oil in a large bowl.

3 .Place the cauliflower in a single layer in a lightly oiled roasting pan or…I often just use a foil lined, lipped baking sheet for easy cleanup. Roast for 15 minutes and toss. The cauliflower is ready when it is still just firm but not crunchy. The taste should be sweet from the roasting.

4. Remove the cauliflower back to the bowl and toss with cheese. Taste for seasoning and adjust as needed.


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