I just realized what an influence my sweet friend, Stacey Loth (the really cute and healthy one), has had on my cooking! This is the second dish she gave me. The first was Broccoli-Cauliflower salad, which I posted a couple of months ago (in the Ceviche Post). This one is so simple I almost didn’t post it. But, it’s such a favorite snack of ours that I am posting it anyway! Also, it’s not the prettiest picture–But trust me when I say it is DELISH!
One head cauliflower, break into bite sized pieces. You can discard stems if you are a food snob, but we actually like those extra little bites!
In a large bowl, toss cauliflower in about 1/3 to 1/2 cup olive oil Sprinkle with salt, pepper and lots of parmesan.* Spread on a cookie sheet and bake at 400 degrees for about 20 minutes. Toss again, and finish for about 10 minutes or until it gets slightly crispy. This is a toughie, since a lot depends on how you like your finished product. We like it quite crispy, so I often rev up the oven to 425 degrees. That will crisp it, but you need to keep an eye on it so you don’t burn it. Also, I find I like the finished product better because I toss it all first in the bowl. (Laurie makes this and adds bread crumbs, and that is yummy too!) *Some people sprinkle everything over the florets on the cookie sheet, but I don’t think that coats it well enough……ask me how I know!