Nate loooooves cauliflower. Me, not so much. However, adding some freshly grated parmesan at the very end, right when i pull it out of the oven, makes allll the difference for me!

I tossed raw cauliflower florettes in a little bit of EVOO, pink sea salt, and pepper and roasted them for about 20-25 minutes at 400°, tossing them once halfway through. I added snow-flaky ❄ micrograted parm at the very end and oh my word was it delicious! I highly suggest a touch of cheese if you’re not a cauli enthusiast. These aren’t cauliflower at all. They are salty, crispy, cheese vessels and I am in love.

Parmesan Roasted Cauliflower

Recipe by KateCourse: Gluten Free, Suppertime, Thanksgiving, Veggies

Ingredients

• Cauliflower florets

• EVOO

• Pink sea salt and pepper

• Micrograted parmesan

Directions

• Preheat oven to 400 degrees
• Toss raw cauliflower florets in a little bit of EVOO, pink sea salt, and pepper
• Roast them for about 20-25 minutes, tossing them once halfway through
• Add micrograted parm at the very end
• Enjoy the crispy, cheesy vessels!

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