Parmesan-Dusted Cauliflower

Take the trendy vegetable to a whole new level.

Online Jewish Week Columnist
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It's odd, but vegetables come in and out of fashion. One year asparagus is everywhere, the next zucchini blossoms are the hottest thing since sliced bread, and after that kale is on every menu.

Cauliflower is having a moment right now, and popcorn cauliflower has practically become a Shabbat dinner staple next to the gefilte fish and kugel. Here's a slight twist on that glassic, giving a dusting of cheese and a chance to get even more caramelized than before.

Slicing the cauliflower rather than breaking it into florets means there's a flat surface to lie against the pan, allowing for more crispy surface area. You'll get a bit more crumbly parts - and some florets as well - but it'll be worth it in the end. Use a metal or glass pan for the best effect.

One head cauliflower
3-4 tablespoons olive or canola oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/3 cup grated parmesan
Recipe Steps: 
Remove any leaves from the cauliflower and break it into a handful of large florets. Rinse under water and pat dry with a paper towel. Slice the florets into pieces about 1/4" thick.
Toss the cauliflower with the oil and spices and arrange in a single layer on a baking sheet or in a glass dish.
Bake on 375 F for 30 minutes until starting to look golden brown. Remove from the oven and sprinkle the parmesan over the cauliflower. Crack up the oven to 400 F and roast another 10 to 12 minutes until golden brown and bubbling. Serve hot.

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