Roasting Vegetables
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 medium head of cauliflower, rinsed and chopped into large florets (large bite-sized pieces)
- 2–3 tablespoons olive oil
- Kosher salt and fresh cracked pepper to taste
- 3 tablespoons grated parmesan cheese
- 2 tablespoons grated Gruyere cheese
Instructions
- 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 they 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.
Keywords: roasted, vegetables