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Roasted Cauliflower with Parmesan and Herbs
Preheat oven to 425°F. Chop each of the cauliflower heads into florets and toss together with olive oil, garlic powder, nutmeg, and thyme. Spread evenly onto a baking sheet and roast for 30-35 minutes, tossing halfway through cooking time. Remove from oven and toss with grated parmesan, parsley, salt and pepper. Return to oven for 10 minutes, or until the cauliflower is tender. Drizzle sherry vinegar, season to taste, and serve.