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!)

1 review

Roasted Parmesan Cauliflower

Prep Time 5 mins Cook Time 30 mins Serves 4


  • 1 small head of cauliflower
  • 1/4 cup olive oil
  • 2 cloves garlic minced
  • 1/2 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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