I wanted to turn around something quickly to go along with dried fenugreek leaves dal (yellow lentils) I had already prepared, as I was heading out to see a movie.
I ended up making some baked brussels sprouts from one of my old recipes, and also baked cauliflower mainly in the hope that my daughter will finally eat cauliflower. My daughter does not touch cauliflower made the regular Indian way.
This was ready in no time, and with no hard work at all.
1 medium cauliflower
salt and pepper to taste
3 tbsp olive oil
2 tbsp grated pecorino romano cheese
Pre heat the oven to 400 degrees F.
Cut off the leaves and the stem from the cauliflower, and clean it thoroughly. Break the cauliflower into small 1 inch pieces by hand, lay the pieces on a baking tray, sprinkle salt and pepper to taste and drizzle olive oil on top. With a spoon or your hands, just mix it all together to make sure the cauliflower is well coated with the oil and seasonings.
Bake the cauliflower for around 15-20 minutes or so turning it over once, until it starts getting roasted.
Take it out of the oven, transfer to a platter, and sprinkle with grated cheese on top. Serve hot.
My daughter actually did eat some of it, and I was an extremely happy father.
Health Rating: High
Ingredient Substitute/s: You can add any cheese you prefer, or none at all. Also adding red pepper flakes will add some great flavor to this.