I need a nap.

School ends in a two weeks and I still have papers, projects, and concerts out the wah-zoo to finish.  Moreover, I passed all of my exit exams so in all reality- I feel like I should be done.  I’m antsy (but of course, this is no surprise.)  As for what I’m doing after I finish school- that is a different beast.  I’m keeping my fingers crossed for potential exciting news but that has to wait.

Onward to finish school.

My poor kitchen has been neglected for at least a week but luckily I’ve had a stock pile of recipes from when I was a cooking fool a few weeks back.  I have this love for roasted cauliflower.  I would roast cauliflower and dip it in hummus or if I was craving something a little less “healthy” I would make baked/breaded cauliflower and dip in ranch.

For some strange reason, I love cauliflower.

I also love Parmesan cheese so really, the combination of the two seemed completely natural (and absolutely delicious.)

Okay, back to paper writing (boo!)

Roasted Parmesan Cauliflower
Prep time
Cook time
Total time
Recipe type: Side Dish
Serves: 4
  • 1 small head of cauliflower
  • ¼ cup olive oil
  • 2 cloves garlic minced
  • ½ cup Parmesan cheese
  • salt and pepper
  1. Preheat oven to 400˚.
  2. Cut cauliflower down into small-ish pieces and toss with remaining ingredients. Spread out onto a baking sheet covered with parchment paper and bake for 15 minutes. Stir and continue to bake for another 10-15 minutes or until cauliflower is lightly browned.


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