Tuscan Roasted Cauliflower

10 June

1 head cauliflower, cut into 1-inch or so florets
2 tablespoons olive oil
¾ teaspoons each-dried basil and sea salt
2 cloves garlic, minced
¼ cup Parmesan cheese
2 tablespoons pine nuts
2 tablespoons sun-dried tomatoes (optional)

1. Preheat oven to 400 degrees.
2. Cut the head cauliflower into florets. Place in a medium bowl and sprinkle with olive oil, basil, sea salt, and garlic; toss to combine. Spread on a baking sheet and roast for 15 minutes, or until cauliflower is tender. Remove from oven.
3. Toss with Parmesan cheese, sun-dried tomatoes (if using), and pine nuts; cook for another 5 minutes.
4. Remove from baking sheet and place on a platter and season with salt and pepper to taste. Serve warm.

Serves 4

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