Parmesan Roasted Cauliflower 

We love cauliflower in our house and this is such an easy weeknight side dish.  It’s lightly browned, caramelized, and cheesy!
IMG_4501-0

Toss the sliced cauliflower in butter.  Sprinkle with salt and pepper and arrange in a single layer on a baking sheet.
IMG_4487

Place in a 400 degree oven for 20-30 minutes.
IMG_4488

Remove from the oven and sprinkle with Parmesan cheese (I was obviously a little heavy handed with my cheese measurements!).
IMG_4502

Add the chopped parsley to the cauliflower and roast it in the oven again for about 5-10 minutes or until the cheese melts and it forms a light brown crust.
IMG_4503

Remove from the oven and serve it immediately.
IMG_4504

Ingredients:

1 head cauliflower; cut into florets
2 tablespoons melted butter
Pinch of salt
3 light dashes of ground black pepper
1/2 cup Parmesan cheese
1 teaspoon chopped parsley leaves

Instructions:

Toss the sliced cauliflower with the butter. Season with salt and black pepper. Place the cauliflower in a single layer on a baking sheet.  Roast until almost tender about 20-30 minutes. Remove from the oven and sprinkle the grated Parmesan and chopped parsley leaves on top of the cauliflower.  Roast again until the cheese melts and slightly crusty, about 5-10 minutes. Remove from oven and serve immediately.

Recipe adapted from: Bon Appetit

Related Recipes:

Roasted Lemon Parmesan Asparagus
img_7803-2

Roasted Cauliflower and Mushroom Quinoa
img_2128-4

Grilled Cauliflower “Steaks”
img_0163-3

Roasted Cauliflower & Mushroom Quinoa

IMG_2128

I absolutely love this warm quinoa salad! It includes so many of my favorite foods: roasted cauliflower and mushrooms, quinoa, pine nuts, and feta…all combined with an easy balsamic vinaigrette. It’s hearty, healthy and so simple to make for a weeknight dinner.

Let’s get started!
IMG_2129

Chop the cauliflower into florets.
IMG_2130

Quarter the mushrooms.  I used baby bellas.
IMG_2131

Toss the cauliflower and mushrooms in the olive oil, salt, pepper, and thyme.  Spread into a single layer on a baking sheet.
IMG_2132

Roast in a 400 degree oven for 20-30 minutes mixing halfway through.

While the vegetables are roasting, cook the quinoa.  Start by rinsing 1 cup on quinoa.
IMG_2133

I used a red quinoa, but any type will do.
IMG_2135

Add 1 3/4 cup vegetable broth and bring to a boil.  Reduce the heat, cover, and simmer for 15-20 minutes until the broth is absorbed.  Then let sit for 5 minutes covered.
IMG_2134

Next assemble the vinaigrette.
IMG_2136

Whisk together balsamic vinegar, olive oil, Dijon mustard, honey, garlic, salt, and pepper.
IMG_2137

Now all that’s left is assembly!
IMG_2138

Add the roasted vegetables, toasted pine nuts, and feta to the quinoa.
IMG_2139

Drizzle with the balsamic vinaigrette…
IMG_2140

And gently mix.
IMG_2141

Garnish with some thyme and enjoy!!
IMG_2143

Ingredients:

1 small head cauliflower, cut into florets
8 ounces mushrooms, quartered
1 tablespoon olive oil
1/2 teaspoon thyme, chopped
salt and pepper to taste
1 cup quinoa, well rinsed
1 3/4 cups water or broth (I used vegetable broth)
1/3 cup pine nuts, toasted
1/4 cup goat, feta or blue cheese, crumbled (I used feta)
1/4 cup balsamic vinaigrette (recipe below)
1/2 teaspoon thyme, chopped

Balsamic Vinaigrette:

2 Tablespoons balsamic vinegar
2 Tablespoons olive oil
1 1/2 teaspoons Dijon mustard
1/2 teaspoon honey
1/2 garlic clove; minced
1/4 teaspoon salt
1/4 teaspoon pepper

Instructions:

Toss the cauliflower and mushrooms in the olive oil, thyme, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F oven until they start to caramelize, about 20-30 minutes, mixing half way through.

Meanwhile, bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15-20 minutes, remove from heat and let sit for 5 minutes, covered.

Mix everything, garnish with thyme, and enjoy.

IMG_2142

#choosejoy

Recipe adapted from: Closet Cooking