The recipe is from the November issue. I'll paraphrase it.
1 head cauliflower
fresh thyme and parsley, chopped
couple cloves garlic chopped
grated parmesan
Toss the cauliflower in olive oil, salt & pepper. Roast at 450F for 20ish minutes. Mix the cauliflower with the chopped herbs, garlic and parmesan, roastt a further 10 minutes. Serve.
3 comments:
I love cauliflower even if my fiance says that it tastes stronger than broccoli. I'm sure I'd love this recipe. I went to the magazine to check out the recipe as I have it (store actually brought it up north this month) I'll give it a shot.
Just be careful to not do what I did ~ start making the roasted cauliflower soup recipe instead.
Thanks for stopping by!
Hmmm... don't even remember noticing the soup... no wait... yes I do. Thanks for the warning. Sounds like something I'd do ;-)
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