As advertised, really simple! The only “trick” here is to transfer the cauliflower florets onto a preheated baking sheet so that they do not get soggy. I add just a little bit of finely grated asiago cheese to give it that great savory taste but remember a little goes a long way, and if you are vegan, you can forego it all together or replace it with a little nutritional yeast! I like to use coarse sea salt (Feur de Sel) for this dish, but if you don’t have that on hand, regular salt will do, but whichever salt you use, make sure to add it at the very end. You get more for your tastebuds (and less added sodium) that way!
- 1 head cauliflower rinsed, dried
- 2 Tbsp extra virgin olive oil
- 1 Tbsp finely grated Asiago cheese or nutritional yeast
- 1/2 tsp coarse sea salt
- Preaheat the oven 375 and place a baking sheet inside so it heats up as well.
- Meanwhile, cut up the cauliflower into florets.
- Toss the florets in a bowl with the olive oil and asiago cheese or nutritional yeast, if using.
- When the oven and baking sheet are ready, transfer the cauliflower florets directly onto the hot baking sheet in one layer and bake for 30 minutes, turning once during baking.
- Sprinkle with the salt and serve.
Catherine Katz says
Wow! What a feast! You are so welcome!!
Noel Boyland says
Yum! Ok, I couldn’t help it, so I added a bunch of local organic stuff. Purple and cheddar cauliflower and brussels sprouts (first of the year) cooked with olive oil and grated local organic hard cheese. That went over 100% organic quinoa pasta (not local, Bolivia) mixed with uncooked olive oil, roasted garlic (squeezed out) and garden parsley.
Eager to try over spaghetti squash, few more weeks until that’ll be ready…
Thanks for the inspiration!