Budget Bytes

28 May 2011

garlic parmesan roasted cauliflower

$3.89 recipe / $0.65 serving
Oh man, I've been waiting on cauliflower to go on sale forever! Because, as much as I love cauliflower, I'm not paying almost $5 for a head of it. So, when I saw it for less than $3, I snatched that thing up.

This is one of my favorite ways to cook cauliflower. Of course I roasted it because I like almost every vegetable roasted and then I added just a little garlic, parmesan, salt, pepper, and parsley. Simple flavors make for a simply delicious dish.

garlic parmesan roasted cauliflower


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Total Recipe cost: $3.89
Servings Per Recipe: 6
Cost per serving: $0.65
Prep time: 10 min. Cook time: 45 min. Total: 55 min.

INGREDIENTS COST
1 head cauliflower $2.68
2 Tbsp olive oil $0.22
1/4 cup + 2 Tbsp grated parmesan $0.32
1/2 Tbsp minced garlic $0.18
1/2 bunch fresh parsley $0.44
to taste salt and pepper $0.05
TOTAL $3.89


STEP 1: Preheat the oven to 400 degrees. Remove the outer leaves from the cauliflower. Cut the head in half and then into quarters. Cut the core off of each quarter and then break into bite sized florets (see photos). Rinse the florets well under running water.

STEP 2: In a large bowl, combine the olive oil, minced garlic, and 1/4 cup of grated parmesan. Mix to combine. Add the cauliflower florets and stir until they are well coated with the garlic cheese mixture.

STEP 3: Turn the coated florets out onto a baking sheet (covered with foil for easy clean up) and spread into a single layer. Sprinkle with salt and pepper. Bake in the 400 degree oven for 45 minutes, giving them a quick stir every 15 minutes. Before the final 15 minutes of cooking, sprinkle the last 2 Tbsp of parmesan over top.

STEP 4: While the cauliflower is roasting in the oven, rinse the parsley, shake dry and then roughly chop. Sprinkle the parsley over the cauliflower after it finishes roasting.

Step By Step Photos


cauliflower
Here is a quick tutorial on how to cut cauliflower into florets. Begin by removing the big green leaves around the base. You should be able to just pull them off with your hands.

cut cauliflower
Cut the head straight down the center and then cut each side in half again. Cut the core off of each quarter by slicing diagonally. At this point you should be able to just pull it apart into florets with your hands.

cauliflower florets
Use the knife to separate any large chunks. Wash the florets well under running water (use a colander).

seasoning
In a bowl large enough to hold all of the florets, combine the olive oil, minced garlic, and 1/4 cup of the parmesan. Mix it well with a spoon or fork.

parmesan coated cauliflower
Add the well drained cauliflower and stir it until everything is well coated with the garlic parmesan mixture. It may seem like it won't coat everything at first but if you keep stirring, eventually everything will get coated.

seasoned cauliflower
Turn the cauliflower out onto a large baking sheet (covered in foil) and spread into an even layer. Sprinkle with salt and pepper. Bake in the preheated 400 degree oven for 45 minutes, stirring every 15 minutes. Add the last 2 Tbsp of parmesan just before the last 15 minutes.

chop parsley
While the cauliflower is in the oven, wash and roughly chop the parsley"

roasted cauliflower
After roasting, the cauliflower should be soft and browned around the edges.

sprinkle parsley
Sprinkle with the chopped parsley.

roasted cauliflower

garlic parmesan roasted cauliflower

garlic parmesan roasted cauliflower

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32 Comments:

  • At May 28, 2011 at 4:24 PM , Anonymous Melissa said...

    I HAVE to try this! I've roasted cauliflower with kalamata olives before and it was great. This sounds even better!

     
  • At May 28, 2011 at 4:27 PM , Anonymous Melanie ;-) said...

    Ok, I am a self professed lover of this site <3 My mom still loves the 'Beth' Book of your recipe I gave to her after she saw how much we were saving cooking and following your recipes.

    There, thats out of the way, on to the food lol. This is fantastic Beth. Eerily I ended up making your roasted broccoli yesterday and had to cheat and buy a chopped bag that was a mix of broccoli and cauliflower. I roasted it all together, thinking myself quite clever... and it was outstanding! Tomorrow I will try this again, but just cauliflower. I joined a CSA (so many fresh veggies and herbs on my way) and I agree whole heartedly with you on the roasted vegetables and the wonderful flavour. They end up tasting too good sometimes and I end up eating a whole bunch/head of it!

    Now to remember to grab some Parmesan :-)

     
  • At May 28, 2011 at 4:41 PM , Anonymous Heidi @ Food Doodles said...

    Awesome! I've been waiting for cauliflower to come down in price and I just finally got some today :D I love roasting it, but I haven't put any Parmesan on it before. I'll have to try that :D

     
  • At May 28, 2011 at 8:18 PM , Anonymous Shannon said...

    I love roasted cauliflower! It's also really great mixed in with pasta: http://www.myrecipes.com/recipe/farfalle-with-cauliflower-turkey-sausage-10000001860104/

     
  • At May 28, 2011 at 11:11 PM , Blogger vaalbara said...

    This comment has been removed by the author.

     
  • At May 28, 2011 at 11:11 PM , Blogger vaalbara said...

    love your blog! do you think this will work with broccoli or other vegetables?

     
  • At May 28, 2011 at 11:21 PM , Blogger Beth M said...

    Vaalbara - yeah, it will work great with most vegetables! It's really fantastic with potatoes especially :)

     
  • At May 29, 2011 at 7:42 AM , Anonymous Anonymous said...

    Just out of curiosity, I wonder how much it costs to run a 400 degree oven for an hour.

     
  • At May 29, 2011 at 9:29 AM , Blogger Taryn said...

    i love this recipe! it is sooooooo good!

     
  • At May 29, 2011 at 10:31 AM , Blogger Beth M said...

    The cost of heating the oven varies on quite a few factors including: gas or electric, how well your oven is insulated, and the ambient temperature of your kitchen. It seems like it could cost quite a bit but then I just ran some numbers in my head roughly and was kind of surprised. My last electric/gas bill was $66 dollars so that's about $2/day for EVERYTHING. Granted, I didn't run the AC a lot that month but that $2 per day included lights, refrigerator, washer/dryer, electronics... and a whole lotta cookin! Oh, and I have a gas oven so I'm sure that helps. I wish there was a way to monitor real time costs of electricity and gas!

     
  • At May 29, 2011 at 4:45 PM , Blogger Caitlin said...

    Have any of you tried this with frozen cauliflower? Anything need to change for frozen or could I do this the same way? I've got a bag of frozen cauliflower in my freezer waiting to be eaten. :)

     
  • At May 29, 2011 at 4:55 PM , Blogger Beth M said...

    Caitlin - I don't think frozen would work quite the same because of the amount of moisture that comes off of it as it thaws. I'm not sure if it would just need more time in the oven to crisp up on the edges or if it will just be different no matter what. I've never tried to roast frozen :P

     
  • At May 30, 2011 at 8:55 AM , Blogger Unknown said...

    I saw it on sale this week too, and grabbed 2 heads, I love it like you do, but refuse to sell my right arm for it. Roasted like this is my favorite way also. Are we related? I love dipping it in warm marinara. Pretty sure Im making this for dinner, I'm salivating.

     
  • At May 30, 2011 at 8:44 PM , Blogger Catsparella said...

    Cauliflower was on sale crazy cheap today at the Farmer's Market so I grabbed some and gave this recipe a try! It was SO good, thank you!!

     
  • At May 31, 2011 at 3:44 PM , Anonymous LisaB said...

    This looked delicious, so I decided to give it a try last night. Despite my proven ability to burn anything I put in the oven, it turned out fabulous. Thank you!

     
  • At June 4, 2011 at 6:27 PM , Anonymous Sonia said...

    I made this last night and it turned out great! Only difference was that mine seemed done/crispy after 30 minutes (stirring once in between) insted of 45 minutes. Thank you!

     
  • At June 8, 2011 at 6:27 PM , Blogger K.A. Stewart said...

    Out of curiosity, how does this reheat as leftovers?

     
  • At June 8, 2011 at 6:54 PM , Blogger Beth M said...

    K.A. - the texture is softer after reheating but the taste is every bit as delicious!

     
  • At June 8, 2011 at 10:53 PM , Anonymous Susan said...

    This was so great, my fiance was raving about it! We will definitely be making this again, thank you!

     
  • At June 12, 2011 at 9:17 PM , Blogger Lindsey Taylor said...

    Making this tonight with you honey mustard chicken strips - delicious smells coming out of my oven! Thanks for the great ideas!

     
  • At June 29, 2011 at 10:04 AM , Anonymous Emily said...

    Love roasted cauliflower SO MUCH.

    I've done this with frozen cauliflower and it worked pretty well. I let the cauliflower thaw out for a bit before roasting and patted it dry, and couldn't tell the difference. I also really like to add a very roughly chopped onion to the pan, they get all soft and caramelized, and complement the roasted cauliflower taste perfectly.

    Another good flavor combination is Indian: add to your oil minced garlic and ginger, ground cumin, ground coriander, and cayenne.

     
  • At July 10, 2011 at 11:04 AM , Blogger Amanda Wrege said...

    I have made this 3 times since you posted the recipe. I've easily put it in rotation. My whole family loves it. I can't walk by a head of cauliflower in the produce section without thinking of your recipe! :)

     
  • At July 27, 2011 at 2:29 PM , Anonymous Susan Heredia said...

    This is one of the best things I have ever eaten! It barely makes it from the roasting pan to the serving dish. LOVE IT!!!

     
  • At November 15, 2011 at 6:35 PM , Anonymous Anonymous said...

    First of all, just wanted to say that I love your blog. It's given me so many ideas!

    I would just like to point out that I tried this recipe and my cooking experience differed greatly from yours. I also had a whole chicken in the oven at 375 for an hour, so I figured the cauliflower would finish around the same time as the chicken with the lowered temperature. My cauliflower was starting to burn after only 20 minutes in the oven at 375 degrees... =(

     
  • At January 11, 2012 at 2:00 PM , Anonymous Anonymous said...

    Does anyone know nutritional info for this? Ie: is it safe for dieters?

     
  • At January 11, 2012 at 4:43 PM , Blogger Beth M said...

    I don't have the nutrition stats but I think it's fairly diet friendly. It just depends on how much you're trying to avoid oil and cheese. There certainly isn't *a lot* in this recipe, but it's there. This is much, much healthier than, say, cauliflower au gratin.

     
  • At May 19, 2012 at 9:52 PM , Anonymous Anonymous said...

    Delicious! This is the first time I have roasted cauliflower and the only time I've even remotely enjoyed eating it. Thanks for a great recipe.

     
  • At June 28, 2012 at 2:04 PM , Blogger Rebecca said...

    Gonna make this this week, yay!

     
  • At July 7, 2012 at 4:21 AM , Blogger Thankful for all you do, Cyndi Anderson said...

    Great recipe! Next time I will need to make a double batch. My 10 year old taste tester kept stealing them off the cookie sheet before the rest of dinner was finished.

     
  • At July 14, 2012 at 12:44 PM , Anonymous Amanda said...

    I love this recipe. I make it time and time again. Just started Weight Watchers, and calculated in eTools that it is only 2 PointsPlus per serving!

     
  • At September 18, 2012 at 5:06 PM , Blogger AshleeQueen said...

    My husband and I love this! We never eat cauliflower because we hate it, but this makes it delicious. I did a small head of cauliflower and a small crown of broccoli, and the flavors were all great together.

     
  • At January 10, 2013 at 5:59 PM , Anonymous Anonymous said...

    Made it, loved it! My 4yo son loved it too.

     

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