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Title: Roasted Cauliflower w/Crispy Parmesan
Categories: Five, Vegetables, Cheese
Yield: 4 servings

2 lb Head cauliflower
3 tb Extra-virgin olive oil
Salt & pepper
1 1/2 oz (3/4 cup) fine grated
- Parmesan

Arrange a rack at the bottom of the oven and set @
450ºF/232ºC.

With the stalk end facing up, slice the cauliflower in
half through the stalk, then when your knife reaches
florets, pull the pieces apart. (Pulling instead of
cutting through the florets will prevent little buds
from falling off.) Continue to slice through the stalks
and pull apart florets until pieces are no thicker than
1 inch.

On a sheet pan, toss the cauliflower pieces with the
olive oil; season with salt and pepper. Spread in an
even layer, cut sides down. Roast, undisturbed, on the
bottom rack until golden brown on the underside, 15 to
20 minutes. (Check pieces in the middle of the pan,
because pieces at the edges brown faster.)

Flip the cauliflower, sprinkle with the Parmesan, then
roast until the cauliflower is tender and the Parmesan
is melted and golden in spots, 7 to 10 minutes. Let cool
a few minutes for the Parmesan to crisp. Use a spatula
to transfer the cauliflower and any cheese on the sheet
pan to plates.

By: Ali Slagle

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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