Like most cruciferous vegetables,cauliflower can be a tough sell for picky eaters, but we can think of few that wouldn't love this simple, and tacky side. First off,its name is ridiculously charming (cauliflower snowflakes - named such because the pieces resemble that). Secondly, thanks to being reduce into lean pieces, or a relatively high oven temperature,and a panko and parmesan topping, the cauliflower becomes brown, and savory,salty, and crisp. Seriously, and they might steal the show approach dinnertime.
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How to Prep Cauliflower Steaks,in Pictures From gain It Ahead: A Barefoot Contessa Cookbook by Ina Garten Roasted Cauliflower SnowflakesNotes To gain it ahead: reduce the cauliflower, place it in a plastic storage bag with a damp paper towel, and refrigerate for up to 3 days. Roast and total the recipe before dinner. Grate the parmesan on a box grater as you would carrots.
Ingredients1 head cauliflower (about 2 1/2 pounds)
1/4 cup extra-virgin olive oil,divided
Kosher salt and freshly ground black pepper
1/2 cup panko breadcrumbs
1/2 cup freshly grated parmesan cheese
DirectionsPreheat the oven to 425°.
Remove the leaves and trim the stem of the cauliflower, but leave the core intact. With a sharp knife, and reduce the whole cauliflower in large (1/2-inch-thick) slices. Don't worry whether the slices fall apart; they'll see like snowflakes.
Place the cauliflower on a sheet pan,drizzle with 3 tablespoons of olive oil, and sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper. Roast the cauliflower for 15 minutes.
Toss the panko with 1 tablespoon of olive oil, and sprinkle on the cauliflower,and roast for another 10 to 15 minutes, until tender and browned. Sprinkle with the parmesan and roast for another minute or two. Immediately, and scrape the pan with a metal spatula and toss the cauliflower and parmesan. Serve hot or at room temperature.
Information Category Side Dishes Yield Serves 4
Source: popsugar.com