Roasted Cauliflower

Serves: 4


1 medium head of cauliflower, broken into 1 ½ -2” florets

¼ cup Flying Olive Single Varietal of Extra Virgin Olive Oil of Choice or try a Flying Olive Flavored EVOO of choice

1 tsp salt

1 tsp pepper

½ cup Parmesan or fontina cheese or cheese of choice, if desired


Heat the oven to 400 degrees.

In a large bowl, mix the cauliflower florets well with the oil, salt, and pepper.

Place the cauliflower on a baking sheet with sides in a single layer (I like to put down aluminum foil first as the cheese can be difficult to remove from the sheet).

Bake the cauliflower for 20 minutes.

Stir, and add the cheese to the top of the cauliflower. Roast for 5 more minutes until the cheese melts.


Submitted by Chuck and Barb L.