garlic parmesan roasted cauliflower $3.89 recipe / $0.65 serving

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.





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

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 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.


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


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.


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.


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.


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


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


Sprinkle with the chopped parsley.