Parmesan Coated Roast Veggies




Right now, I can smell the most delightful fragrance in our home. Years ago, I found a recipe for roasted cauliflower, and since then, I revised it to use for any vegetable that I have on hand.


Ingredients:

  • One head cauliflower

  • · One onion cut in eighths

  • · One large potato

  • · One clove of garlic

  • · 4 tbsp extra virgin olive oil

  • · 1/3 cup finely grated parmesan cheese

  • · Pinch of paprika

  • · One large Ziploc bag

Remove the cauliflower stem and leaves and compost them. You can also roast the leaves for a robust cabbage flavour to your dish if you prefer. Separate the cauliflower into florets and place in a large Ziploc bag.


Cut onion into slices and toss in the bag.


Smash a clove of garlic with the wide part of your chef’s knife. Chop or slice it and then toss it in the bag.


Wash and cut the potato into cubes and toss in the bag.


Now, the magic happens. Pour 1/3 cup of extra virgin olive oil, 1/3 cup of parmesan cheese, and a pinch of paprika into the Ziploc bag and seal it. Using your hands, move the contents of the bag around until everything is coated. Then, set aside in your refrigerator until you are ready to cook.


Preheat your oven to 220c (400F)


Place the bag’s contents on a cookie sheet in a single layer. Cook for 20 minutes until the first side is browned. Using a spatula, flip the veggies to the other side and brown for another 20 minutes.


I like making this dish when our solar panels are at their maximum output in the middle of the day. I then transfer the cooked dish into a covered casserole dish to be reheated for 10 minutes for dinner. Cooking it earlier in the day and then allowing it to set in the refrigerator helps blend the flavors and saves on the electricity bills.


Don't throw out your scraps!

Rather than tossing the garlic and onion skin and the cauliflower core and leaves in the bin, place them in a small Ziploc bag and store in the freezer until you have enough scraps to boil in water for veggie stock.


The dish serves 4 picky eaters, but I’ve noticed that our midnight monster (Chris) likes to raid the refrigerator, so there aren’t any leftovers the following day.


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