How To Make Golden Roasted Cauliflower with Pecorino Romano Cheese
The crisp and golden deliciousness of this roasted cauliflower is made creamier and more sumptuous with some grated Pecorino Romano.
- 2½lbshead cauliflower,cut into florets about 1½-inch wide
- 3tbspextra virgin olive oil
- ¾tspkosher salt
- ¼tspfreshly ground black pepper
- 3tbspPecorino Romano Cheese,freshly grated
- handfulfresh chopped parsley,optional
Set oven rack in middle position and preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil.
In a large bowl, combine the cauliflower florets with the olive oil, salt and pepper and toss to coat evenly. Transfer to the prepared baking sheet.
Roast the cauliflower for 20 to 30 minutes, stirring a few times to promote even browning, until tender and golden brown.
Sprinkle with grated cheese, then taste and add more salt and pepper if necessary.
Transfer to a serving dish and garnish with parsley if desired. Serve hot or room temperature.
- Calories: 185.77kcal
- Fat: 12.61g
- Saturated Fat: 2.83g
- Monounsaturated Fat: 7.98g
- Polyunsaturated Fat: 1.20g
- Carbohydrates: 14.60g
- Fiber: 5.81g
- Sugar: 5.49g
- Protein: 7.52g
- Cholesterol: 6.43mg
- Sodium: 528.39mg
- Calcium: 133.31mg
- Potassium: 871.72mg
- Iron: 1.50mg
- Vitamin A: 18.65µg
- Vitamin C: 140.65mg
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