Parmesan & Gruyere Roasted Cauliflower
Warm, earthy, loaded with nutrients (including fiber, protein, choline, Vitamin C, K, B-6, folate, potassium, manganese & more) cauliflower is easily one of the most versatile and nutrient vegetables in your arsenal. This simple yet hearty and delicious dish pairs well with any number of meat or meat substitute dishes.. Serves 6. Enjoy!
INGREDIENTS
1 large head cauliflower
3 tablespoons EVOO (extra virgin olive oil)
1 cup freshly grated Parmiggiano Reggiano
1 cup freshly grated Gruyère
Sea salt and freshly ground pepper
PREPARATION
Preheat oven to 350°.
Clean cauliflower and cut head into florets, discarding stems and outer green leaves.
Place florets on a sheet pan.
Drizzle with EVOO and season generously with salt and pepper. Toss well.
Bake for 30 minutes, tossing once, until cauliflower is tender and starts to brown.
Sprinkle with Parmesan and Gruyère, and bake for an additional 3 minutes, until the cheese melts.
Season to taste and serve hot or warm.
