Roasted Cauliflower

Name: Roasted Cauliflower
Prep time: 5 min
Total time: 30 min
Ingredients: 1 large head cauliflower (about 2 1/2 lbs.); 1 tbsp. olive oil; 2 tbsp. salted butter, melted; 1 tsp. seasoned salt; 1/2 tsp. ground black pepper; 2 tbsp. shaved parmesan cheese, optional; 1 tbsp. chopped fresh parsley, optional

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Prep Time: 5 minutes

Total: 30 minutes

Servings: 5

Author : Erin Merhar

american sunday lunch autumn

Ingredients

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1 large head cauliflower (about 2 1/2 lbs.)1 tbsp. olive oil2 tbsp. salted butter, melted1 tsp. seasoned salt1/2 tsp. ground black pepper2 tbsp. shaved parmesan cheese, optional1 tbsp. chopped fresh parsley, optional

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Instructions

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Step 1

Preheat the oven to 425°. Line a baking sheet with aluminum foil.

Step 2

Cut the cauliflower into 2-inch pieces, about 1/2-inch thick.

Step 3

Place the cauliflower pieces on the sheet tray. Drizzle with olive oil, butter, and sprinkle with salt and pepper. Mix well to thoroughly coat the cauliflower. Spread into a single layer.

Step 4

Roast for 30 to 35 minutes until the cauliflower starts to brown and the stems are tender when pierced with the tip of a paring knife. Remove from the oven and toss with parmesan cheese and parsley, if using.