Tag Archives: parmesan

Roasted Garlic Parmesan Cauliflower

Side Dish, Snack, , , ,

My husband is not the biggest cauliflower fan but he loves this recipe so we never have any leftovers. Try it, you won’t be sorry but take your serving fast before it disappears!

Recipe is inspired by Shellery’s recipe but adapted to be lower fat and a faster cook time.

Ingredients
1 head fresh raw cauliflower, florets
1-3 garlic cloves, minced (~2tbsp)
1-3 tbsp olive oil
1/4 cup grated Parmesan cheese
2 tbsp breadcrumbs
salt and pepper to taste
Optional: chopped fresh herbs for topping

Directions
Preheat oven to 450 degrees. Wash and cut cauliflower into evenly sized florets, smaller will cook faster. Mince garlic. Toss garlic, oil, and cauliflower florets to coat and add to greased baking tray. Salt and pepper as desired.

Bake at 450 degrees for 13 minutes, then remove and stir. Sprinkle with Parmesan cheese and bread crumbs (or in our case some leftover whole wheat matzo meal).

Bake for an additional 5-6 minutes until topping is golden brown.

If your cauliflower florets are larger, then you might want to stir cauliflower at 13 minutes, return to oven for an additional five minutes and then proceed to cheese and crumb topping step.

Broccoli Packets with Garlic Lemon and Cheese

Side Dish, , , , ,

Easiest summer cooking method IMO is packet cooking, so why not fresh broccoli with garlic and lemon cooked on your grill or in your oven.

Recipe inspired by Pillsbury which would work also nicely for several vegetables such as cauliflower, asparagus, zucchini and squash.

Recipe
1 head broccoli (fresh, cut into large florets, and slice stem and include)
1/2-1 lemon, juiced over broccoli (roll the lemon to release the juices before cutting/squeezing)
2 tbsp Parmesan cheese (shreaded or grated)
1-2 tsp garlic powder (or fresh minced garlic)
Oil spray (or 1 tsp olive oil, drizzled)
Salt and pepper to taste
Red pepper flakes (optional)

Directions:
This is easy-peazy to do. Wash broccoli, cut into large florets and be sure to slice the stems and include. Place broccoli on a large piece of oil-sprayed aluminum foil. Squeeze lemon over broccoli, sprinkle with garlic, pepper, Parmesan cheese and for extra heat sprinkle some red pepper flakes.

Close foil packet by folding top and slides together, leaving some space for expansion as it cooks. Place in indirect heat on the grill for 15 to 25 minutes depending on heat of grill and how crispy or soft you like the broccoli.

Serve immediately but any leftovers are delicious cold, so cook a double batch if you can.