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After watching numerous episodes of Chopped on the Food Network Channel & hearing the chefs profess their aversion to truffle oil, I willfully steered clear of it, that is until I tasted it drizzled over roasted cauliflower. This Roasted Toasted Cauliflower is sprinkled with Parmigiano-Reggiano & really warms the soul; it’s pure comfort food at its finest.
If you’re curious about truffle oil, this recipe is a great introduction to it. Bon Appétit!
Reviews:
Course Dinner, Lunch, Snack
Cuisine American
Serving 4 people, 6 people
Ingredients:
| 1. | 1 head cauliflower, cut into florets |
| 2. | 4 garlic cloves, minced |
| 3. | 3 tablespoons extra-virgin olive oil |
| 4. | Kosher salt and freshly ground black pepper |
| 5. | 2 tablespoons Panko Bread Crumbs |
| 6. | 1/2 cup grated Parmigiano-Reggiano |
| 7. | 2 tablespoons Truffle Oil (or to taste) |
| 8. | 1 tablespoon fresh parsley, chopped |
Directions:
Preheat the Oven.
Preheat the oven to 425°.
Prepare the Cauliflower.
Toss cauliflower florets in a large bowl with garlic and olive oil. Season with salt and pepper.
Bake the Cauliflower.
Add cauliflower mixture to rimmed baking sheet. Roast, tossing occasionally, until almost tender, about 25 minutes.
Add the Bread Crumbs.
Sprinkle cauliflower with Panko Bread Crumbs and toss to combine on pan. Roasted until cauliflower is tender, about 5-10 minutes longer.
Top and Serve.
Remove from oven and then top with cheese, a drizzle of truffle oil, and parsley. Adjust seasonings to taste (we added a little more Pink Himalayan salt & truffle oil). Enjoy!
Tried this recipe?
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