When I need a simple vegetable side dish that I know my children will love, I cook a batch of roasted vegetables. Cauliflower, carrots, Brussels Sprouts, any vegetable tastes better when it’s roasted (especially winter root veggies). Drizzled with good olive oil, sprinkled with Kosher salt and roasted until just charred on the outside, vegetables take on a different, richer flavor and remain tender and soft in the center. They’re surprisingly simple to make, but there are three important steps you can’t skip; cutting vegetables to the right size, using enough oil and seasoning, and spacing them out so they actually roast instead of steam. Here is my recipe for roasted cauliflower, although you can try this method with anything from parsnip to butternut squash!
Roasted Cauliflower with Gruyere and Parmesan
1 medium head of cauliflower, rinsed and chopped into large florets (large bite-sized pieces)
2-3 tablespoons olive oil
Kosher salt and fresh racked pepper to taste
3 tablespoons grated parmesan cheese
2 tablespoons grated Gruyere cheese
Set the oven to Convection Roast (or just Bake, if you don’t have a convection oven) at 375 degrees. Place foil over a large baking sheet. Place cauliflower florets in the center, then drizzle oil and sprinkle with salt and pepper. Note, go easy on the salt here because later you’ll add parmesan cheese, which is also pretty salty. Toss the cauliflower and make sure each floret is glistening slightly. Spread out the veggies on the baking sheet, I prefer they don’t touch at all to ensure the get crispy and brown at the edges. Roast for 20 minutes. Remove from the oven and sprinkle both cheeses evenly on the cauliflower. Place back in the oven for 5-10 minutes or until cheese browns and cauliflower is tender. Serve immediately.