Trying to sneak more vegetables into your diet? Try this tasty roasted cauliflower recipe from our FUEL class this week.
What is the difference between baking and roasting? They are both dry heat cooking techniques but roasting is generally at a higher temperature and browns the food. When you roast vegetables, the natural sugars caramelize and previously bland vegetables take on an entirely new flavor. The keys to roasting vegetables are 1) use a high temperature between 400-450 degrees F, 2) toss the vegetables in a little bit of oil so they brown evenly, and 3) spread them on a single layer to maximize surface contact with the baking sheet. Try not to pile them up high or they will steam instead of roast.
Directions
Preheat the oven to 425 degrees F and spread 1 tablespoon of vegetable oil over a large baking sheet (I use very clean hands to do this). Chop a fresh head of cauliflower into bite-sized pieces and spread on a single layer on the baking sheet. Add some thin slices of red onion, a chopped clove of garlic, salt, and Parmesan cheese; toss to combine well. Roast for about 20 minutes until tender and golden brown; stirring halfway. Sprinkle with chopped fresh herbs such as thyme or rosemary. Leftovers are delicious when reheated in the microwave.