Servings: 4
Calories: 207kcal
Equipment
- cast iron skillet
Ingredients
- 1 head cauliflower
- 1 tsp kosher salt
- 1 tsp black peppercorn crushed
- 1/4 cup olive oil extra virgin
- 1/2 cup asiago mature, grated
Instructions
- Turn your cauliflower upside down and, with a sharp knife, remove the core by doing a circular and conic incision (see notes). The leaves should come out easily and you can roast them along with the florets.
- Now divide the florets, which should separate easily. If the florets are not separating easily, repeat the incision as explained in the previous step. Make sure the florets are all of the same relative size so that they will cook evenly.
- Take a bowl and toss your florets with kosher salt, crushed black pepper and EVOO (see notes).
- Place the florets are leaves on a baking sheet or a cast-iron pan. Make sure the florets are not too close, otherwise they will release steam and they will turn soggy and not crispy.
- Bake your cauliflower at 450°F (230 °C) for 35 minutes, then add the grated Asiago cheese and continue baking for 10 more minutes until the edges are golden and the Asiago has melted and become crispy.
Notes
- By coring the head instead of chopping it, your cauliflower will not break and your florets will not scatter all over your countertop.
- Be generous with the EVOO, as the oil enhances the roasted, caramelized goodness.
- You can sub the Asiago with Parmesan.
- For a simpler recipe, you can omit the Asiago cheese.
- This recipe will stay good in an airtight container in the refrigerator for 2 days.
- For yummy variations, check this post.
Nutrition
Calories: 207kcal | Carbohydrates: 8g | Protein: 7g | Fat: 17g | Sodium: 825mg | Potassium: 456mg | Fiber: 3g | Sugar: 3g | Vitamin A: 98IU | Vitamin C: 69mg | Calcium: 184mg | Iron: 1mg
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