Smoke-a-rooni! You have got to try this, folks. I have read here and there that roasting veggies brings out their natural sugars, resulting in a mellow, tender vegetable dish that even kids love. Since following my new eating lifestyle, I've been enjoying some awesome, new-to-me recipes. This one has been the best...like eaten it three times in one week, best.
I made this for myself one night when I didn't want to eat the main entree for dinner--mac'n'cheese. I didn't time it well, and everyone else had finished dinner before mine was prepared. The girls were playing in the living room, when I sat down on the couch with the plate in the picture below. Suddenly, the girls were on my lap trying to inhale my dinner. I don't mess around when it comes to food. No siree. I called in the reinforcements. Ben came and hauled them away, but not before they grabbed a few florets a piece. Considering that we nearly have to force-feed vegetable to my little munchkins, clearly these tender morsels are delicious.
Doesn't it look divine? I'm telling you. It was. Every last bit.
1 head of cauliflower, washed and broken into bite-size florets
Salt, about 1/2 tsp.
Garlic powder, about 1/2 tsp.
Parmesan cheese, about 1/4 cup
Directions: Preheat oven to 400 degrees. Cover a cookie sheet with aluminum foil, then spray the foil well with cooking spray. Spread the cauliflower over the sheet. It's fine if they touch, as long as they are not on top of each other. Spray the cauliflower with the baking spray, evenly coating. Alternatively, you could put the cauliflower in a resealable bag with a tablespoon of oil and shake until evenly coated. Lightly sprinkle salt and garlic powder over the cauliflower. Bake for 25 minutes.
After 25 minutes, remove the sheet from the oven. Sprinkle Parmesan cheese on top of cauliflower. Put back in the oven for 5 more minutes. Remove from the oven and serve.