We had a whirlwind trip to Saratoga, NY, over the weekend for our nephew’s wedding. Ten hours in the car last Friday on the way up and 10 hours in the car on Sunday on the way home. Great wedding! Our niece got married in June and our nephew in October. I think we are done with weddings for a bit.
We had a great time in Saratoga ~ I used to be a regular back in the day but haven’t visited in over 30 years. It’s changed for the better!!
On to the recipe…I love cauliflower. I don’t care that it stinks when I cook it and I eat it cooked and raw. I found this recipe some time ago and it’s delicious. Easy to put in the oven while other things cook ~ my favorite!
I didn’t put the Parmesan on at the end or broil this particular time ~ it’s good either way.
2 tbsps minced garlic
3 tbsps olive oil
1 large head of cauliflower, separated into florets
1/3 cup grated Parmesan cheese
salt and pepper to taste
1 tbsp chopped fresh parsley
Preheat oven to 450º. Grease a casserole dish.
In a large ziplock bag, place cauliflower, garlic, and olive oil and mix it around making sure all the cauliflower has some olive oil on it. Pour into the casserole dish and season with salt and pepper, if desired.
Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley and broil for 3-5 minutes to brown.
Makes 6 servings.