Your new go-to side dish! Roasted cauliflower is the best/easiest way to go! So crisp-tender and perfectly seasoned!
I came to really enjoy cauliflower about 2 years ago.
It’s weird, I know.
Cauliflower was just never incorporated into our very Korean diet.
Broccoli, yes. Cauliflower, no.
I’m also pretty sure my mom had no idea what cauliflower was.
Yet now, I can’t be without it. I just can’t.
I just made a mashed version for Thanksgiving, which was probably the best mashed potatoes I have ever had in my entire life.
And I have a roasted cauliflower soup coming next week.
But for now, I’m having cauliflower steak every single day.
ONLY cauliflower steak. Maybe a donut for dessert.
But hey, it’s just that good.
The cauliflower. Not the donut.
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried parsley
- 2 heads cauliflower, cut into 1/2-inch slices
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup freshly grated Parmesan
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a small bowl, combine olive oil, garlic, oregano, thyme, rosemary and parsley.
- Place cauliflower slices in a single layer onto the prepared baking sheet. Brush each slice with the olive oil mixture on both sides; season with salt and pepper, to taste.
- Place into oven and bake until golden brown, about 20-25 minutes, flipping halfway.
- Serve immediately, sprinkled with Parmesan.
