Green Cauliflower Roasted in Parmigiano Reggiano Cheese

Roasted Green Cauliflower and Parmigiano Reggiano cheese

Roasted Green Cauliflower and Parmigiano Reggiano cheese

A wonderful alternative to white cauliflower is the green cauliflower. Its flavor is sweet, mild and nutty. In this recipe, I chose to complement and intensify its flavor with sweet onion and freshly grated Parmigiano Reggiano. The cheese is baked on cauliflower florets while some of the cheese falls onto the sheet pan and browns. The results is a very tasty side dish. I found myself snacking on the cold leftover.

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Roasted Green Cauliflower and Parmigiano Reggiano cheese

Roasted Green Cauliflower and Parmigiano Reggiano cheese

The Recipe
Serves 4

Prep time: 15 minutes Cook time: 35 minutes Total time: 45 minutes

Tools: Sheet pan spread with no-stick bakery spray

Ingredients:

  • 1 large head of green cauliflower, broken up into florets cut in half

  • 1 large sweet onion

  • 8 ounces Parmigiano Reggiano cheese, finely grated

  • 2 eggs beaten

  • 4 Tablespoons unsalted butter, melted

  • Salt and pepper to taste

Preparation:

  1. Preheat oven to 425 degrees F

  2. Cut the sweet onion into wedges about 1-1/2” wide, then in halves

  3. Toss florets and onion together, and salt and pepper to taste

  4. Pour beaten eggs over floret mixture and toss thoroughly

  5. Pour melted butter over floret mixture and toss thoroughly

  6. Toss the coated florets in the Parmigiano Reggiano cheese

  7. Pour and spread out the florets and onions onto the sheet

  8. Bake for 20 minutes, turn over the florets and continue to cook for 15 minutes

  9. Serve hot

Cook’s notes:

You may decide to substitute Parmigiano Reggiano cheese with Parmesan. However, do note the cheese flavor will be less intense because of the difference between the two kinds of cheese. The latter being an imitation. Yes, it’s less expensive. I get around this by waiting for Parmigiano Reggiano cheese to go on sale.



Enjoy!!

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