Parmesan-roasted cauliflower from Bon Appétit Magazine, February 2013 (page 23)

  • cauliflower
  • Parmesan cheese
  • garlic
  • onions
  • thyme

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on December 11, 2015

    This was tasty but there wasn't much difference between this and any other roasted cauliflower. The onions, garlic, and thyme don't add any flavor and the parmesan was lost.

  • hillsboroks on October 01, 2015

    This recipe makes cauliflower sing! It is so good and I have made this many times. The past few times I have added slivered sweet red peppers to the mix for more color and added flavor. It is the perfect side dish because it is such a snap to put together and then it just roasts in the oven. I turn the veggies over about half way through the roasting time and add the parmesan cheese about 10 minutes before I take them out of the oven so it gets a bit melted.

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