Roasted Cauliflower with Garlic, Shallots and Parmesan
Roasted Cauliflower is tossed with garlic and shallots and roasted until tender and caramelized. It's finished with freshly grated parmesan for a healthy side dish that the family will love!
1largehead of cauliflowercut into small to medium sized florets
1head of garliccloves separated and left unpeeled
3largeshallotspeeled, and cut into 1/2" slices
2tablespoonsextra virgin olive oil
salt and pepperto taste
1/4cupfreshly grated parmesan cheese
Instructions
Preheat the oven to 425 degrees F. Place the cauliflower, garlic cloves, and shallots in a large rimmed baking sheets. Add the salt, pepper, and olive oil, and toss to coat.
Roast for 30 minutes, or until the cauliflower is tender and caramelized. Remove from the oven and gently squeeze the garlic cloves out of the peels.
Using a spatula, remove the vegetables from the pan and place in a large bowl. Sprinkle with the parmesan cheese, serve, and enjoy!
Notes
Pro tip: Be sure to spread the ingredients in an even layer and don't overcrowd the pan to prevent the vegetables from steaming and becoming mushy. Use two sheet pans if necessary and roast on the oven racks in the upper and lower thirds of the oven.
Purchasing a whole head of cauliflower is more cost effective than buying pre-prepped florets. Prep the cauliflower in advance to make this dish go even more quickly!
Omit the parmesan cheese to make this recipe dairy free.
Store roasted garlic cauliflower in an air tight container in the refrigerator for 3-5 days.