Roasted Cauliflower a la Cheese - Food Gypsy

Roasted Cauliflower á la Cheese

Published On October 13, 2011 | By Gypsy | A Choice of Sides, All Recipes

Certain members of the family won’t eat their veggies?  Nothing a little olive oil, garlic and parmesan cheese won’t cure.  Super simple, super easy, super cheesy, four ingredients.

Here we’ve added brussles sprouts, yes, brussles spouts, tiny cabbages. Yum.  Roast any firm, savoury vegetable this way; carrots, parsnips, cauliflower, brussels sprouts.    Switch up cheeses for a different favour accent; try asiago, or Romano instead.

Eat your veggies, they make you strong.


Ready to go in the oven, these can stand in the frigidaire for hours.

Roasted Cauliflower á la Cheese – Recipe

Prep time: 10 minutes
Cooking time: 40 – 45 minutes


2 cups cauliflower, cut into 1 inch florets
1 cup brussel sprouts, cut in half (length wise)
3 cloves of garlic, finely chopped or crushed
2 – 3 tablespoons olive oil
¼ cup grated parmesan cheese
salt & pepper to taste


  1. Preheat oven to 375*
  2. In large bowl add vegetables, dress with olive oil, garlic and cheese. Toss by hand to coat well. Season. Toss again, by hand.
  3. Spray a cookie sheet with non-stick stray, pour vegetables on to try and evenly distribute. If using various kinds of vegetables, distribute them on the sheet, many have varying sugar and moisture levels, this will ensue that all cook evenly well. Place in pre-heated 375*oven for 40 minutes or until vegetables appear golden brown.
  4. Remove and serve.

Live, Love, Eat… WELL!

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About The Author

"Gypsy" is not my real name." A freelance food & travel writer & photographer based in Aylmer, Quebec. Corinna Horton trained at Le Cordon Bleu, spent five years as the owner of Nova Scotia's Dragonfly Inn, and is currently between big, shiny kitchens as she focuses on family and what's next in this delicious life.

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