Vegetables really don’t get the credit they deserve as part of a well-prepared dinner. Everyone always raves over the roast and of course delicious dinner rolls, but you don’t hear a lot of oohing and aahing over the veggie side dish. People, it is time to appreciate your vegetables, especially ones as good as this dish. We’ve decided that most cruciferous vegetables just need to be roasted. Brussel sprouts, broccoli, and cauliflower all just need some time in the oven with a bit of olive oil, salt, pepper, and don’t forget the parmesan cheese! Parmesan cheese is the icing on top of the cake when it comes to roasted veggies. Trust us, you’ll be raving about your veggies too once you’ve had this amazing roasted cauliflower!
Can I use frozen veggies for parmesan roasted cauliflower? Yes! No need to thaw, you can roast cauliflower starting from frozen without any issue. So stock up on your bulk freezer veggies and get ready to make this time and time again! The cauliflower will be softer, but still delicious. Can I substitute olive oil with a different fat? Olive oil really is the best for roasting, and we highly recommend you stick with it. The only other good option we’ve found is ghee and avocado oil. All of these can withstand the high heat necessary to roast. Storage and Reheating Instructions: Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat in a 400 degree oven on a baking sheet until warmed through: approximately 5-10 minutes.
If you like this recipe, you may be interested in these other delicious vegetable side dish recipes:
Insanely Delicious Cheesy BroccoliClassic Creamed SpinachRoasted Butternut SquashEasy Fried Cabbage
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