City Palate

The Entertaining Issue - November December 2017

Roasted Cauliflower with Parmesan and Lime
Untitled Document

 

March/April 2017
from Julie Van Rosendaal

If you want to rekindle your relationship with the cauliflower in the back of your fridge, break it into florets and spread it out on a baking sheet, roast it in the oven, scattering it with parmesan cheese toward the end of the cooking time, then squeeze a little lime over it before serving.


1 whole cauliflower, separated into florets
olive or canola oil, for cooking
salt and freshly ground black pepper
freshly grated parmesan cheese
lime wedges


Preheat the oven to 425°F. Spread the cauliflower florets out in a single layer on a parchment-lined sheet. Drizzle with oil and toss with your hands to coat the pieces, spreading them back out again. Sprinkle with salt and pepper and roast for 15 minutes.
Remove the pan from the oven stir the cauliflower and shower it with finely grated parmesan. Return the pan to the oven for another 10 minutes, or until the cauliflower is tender and golden, and the cheese has melted. Squeeze some lime over it while it’s still warm, and serve immediately. Serves 6.