– Jill
READER REVIEW
1 large cauliflower 8 oz. sharp white cheddar cheese 4 oz. parmesan 6 tbsp. olive oil 1 tsp. Old Bay seasoning ½ tsp. chili pepper fresh ground pepper
INGREDIENTS
FULL RECIPE
YIELD
4 servings
COURSE
side dish
TIME
35 minutes
LEVEL
beginner
Preheat oven to 450 F. (230 C.) and pull florets from the cauliflower head. Slice big ones in half.
1.
Add cauliflower to a large mixing bowl with 6 tbsp. (88 ml.) of olive oil, and stir to throughly coat.
2.
Sprinkle florets with Old Bay seasoning, chili pepper and a nice sprinkle of fresh pepper, toss, then sprinkle seasoning again in the same amounts to ensure all florets have been evenly coated.
3.
Pour cauliflower onto a foil-lined baking sheet and make sure they’re all touching the foil. They’ll roast in a much tastier way. Bake on the top rack for 15 minutes.
4.
While the cauliflower bakes, grate 8 oz. (237 ml.) of sharp white cheddar cheese and 4 oz. (118 ml.) of parmesan cheese.
5.
Remove the almost-roasted cauliflower, and sprinkle florets with cheese. Place cauliflower back in the oven on the top rack, and bake for 7-10 more minutes, until cheese is crispy.
6.