Parmesan roasted cauliflower

Parmesan roasted cauliflower

Well look who jumped on the cauliflower train. Oh me? Yeah, I guess it's time to get with the vegetable that is LEGIT on every restaurant menu right now.

No seriously. Any restaurant that prides itself on serving modern American cuisine is serving cauliflower along with fried brussels sprouts and a kale salad.

Parmesan roasted cauliflower

But I've been eating roasted cauliflower before it was deemed cool. Take that!

One of my favorite ways to enjoy cauliflower is roasted with plenty of parmesan cheese. The cheese melts in the oven, but then crisps into little delicious parmesan edges on the cauliflower. 

These little guys are just like my favorite parmesan cauliflower, but with turmeric, raisins and chopped pistachios. For some reason these ingredients were meant to be together, but I'm not complaining. Recipe is below! 

Parmesan roasted cauliflower

Parmesan roasted cauliflower

  • 1 head of cauliflower, cut into florets

  • 2 teaspoons ground turmeric

  • 4 tablespoons olive oil

  • 1/2 cup parmesan cheese

  • 1/4 cup raisins

  • 1/4 roughly chopped pistachios

Preheat your oven to 350 degrees Fahrenheit. 

In a large ziplock bag, combine the cauliflower florets, turmeric, olive oil and parmesan cheese. Feel free to add some salt and pepper too! 

Drizzle some olive oil on a parchment-lined baking sheet. Add the cauliflower. Roast the cauliflower in the oven for ~30 minutes until slightly browned and soft.

Remove the cauliflower from the pan and into a large bowl. Toss in the raisins and chopped pistachios. Dive in while warm.