Roasted Cauliflower with Parmesan

This recipe comes from my friend, Ferial. Ben and I had some friends over to grill out the other night, and I was trying to think of an easy vegetable side dish (other than grilled veggies--we weren't going to have room on the grill for anything other than the burgers and steaks we were serving!); luckily, Ferial suggested this super-simple roasted cauliflower.

As you may remember, I had mentioned once before that I thought I hated cauliflower. Up until this year, the texture of cauliflower--whether raw or cooked--just always grossed me out. But after making (and loving!) cauliflower crust pizza, I decided to give it another chance. I discovered that I also kind of like steamed cauliflower, as long as it's cooked until it's mostly soft. So, when Ferial described her roasted cauliflower to me, it sounded simple enough that I decided to give it a try--and it was a big hit, with me as well as our friends. :)

Roasted Cauliflower with Parmesan

Ingredients
1 or 2 crowns of cauliflower (depending on how many people you are trying to feed)
olive oil (I used my oil mister with olive oil in it)
kosher or sea salt + pepper to taste
1-3 Tbsp grated parmesan cheese, to taste

Preheat oven to 425 or 450 degrees (I did 450 degrees, but my oven tends to run a little cool). Line a baking sheet with aluminum foil. Break apart/cut up cauliflower into mostly bite-size chunks. EITHER toss cauliflower in olive oil, salt, and pepper and then put in an even layer on the baking sheet, OR spray the baking sheet lightly with olive oil, then place the cauliflower in an even layer, spray with olive oil, and sprinkle with salt and pepper.

Bake for approximately 20-30 minutes, or until cauliflower starts to look brown and have some crispy edges. Remove from oven, move cauliflower to a serving dish, and sprinkle with parmesan cheese. Serve while still warm, and enjoy!