I’ve been eating cauliflower long before it was cool to make rice or pizza out of it. The best thing about cauliflower (aside from all those health benefits) is its ability to take on whatever flavors you throw at it. This Italian inspired Garlic Parmesan Cauliflower goes great with roasted chicken, a perfect side for holiday gatherings, and literally takes about 2 minutes of prep time. Perfecto!
Head of cauliflower, cut into florets
3 tbsp. olive oil
3 cloves garlic, grated or pressed
¼ cup grated Parmesan Cheese
⅓ cup seasoned breadcrumbs
Salt and pepper
Preheat oven to 425 degrees. Add cauliflower florets, olive oil, grated garlic, Parmesan cheese to a large bowl and stir until well combined. Pour onto cookie sheet and arrange in a single layer. Bake for 30-35 minutes until golden brown, turning halfway. Enjoy!
Move over macaroni, there is a new cheesy side dish in town. This cheesy, decadent side is lighter on carbs, but I guarantee you won’t miss them. Cauliflower always makes its way onto my dining room table for the holidays, whether steamed, roasted or baked, and this would be a perfect side for Thanksgiving. This recipe makes a large batch, enough for a family gathering, but could easily be halved for a weeknight meal.
Ingredients (Serves 6-8):
2 heads cauliflower (approx. 2lb), cut into small bite sized florets
4 oz. Colby, Monterrey jack or a Colby-jack blend, cut into cubes
4 oz. cheddar, cut into cubes
2 tbsp. butter
2 tbsp. flour
2 cups milk
⅛ tsp. garlic powder
¼ tsp. salt
¼ tsp. pepper
For the crumb topping:
1 tbsp. butter
4 tbsp. breadcrumbs
To make the crumb topping: Melt 1 tbsp. butter over medium low, then add breadcrumbs. Stir until just starting to turn golden brown. Turn off heat and set aside.
Cut cauliflower into bite sized pieces and place in a large baking dish. Make sure they are cut small enough to allow an even coating of cheese sauce.
Preheat oven to 375 degrees. In a medium saucepan, melt remaining 2 tbsp. butter on low, add flour, stir for 2-3 minutes while bubbling but not brown. Add milk, salt, pepper, garlic powder and half of the cheese. Stir for 2-3 minutes until starting to melt, then add remaining cheese. Continue stirring until cheese is melted, being careful not to let the milk boil. Once melted, pour over cauliflower, coating evenly. Let sit 5 minutes (this will let the cheese sauce firm up slightly so the crumbs sit on top rather than sink into the cheese sauce). Add crumb topping and bake for 35-45 minutes until cheese is bubbling and cauliflower is cooked. Let stand for 5 minutes before serving. Enjoy!