Roasted Cauliflower

Roasted cauliflower covered in cheese is one of my favorite recipes. It's easy, reheats well, and is a big crowd pleaser!

Cauliflower (cleaned and removed from stem)

2-3 tbs olive oil

2+ cloves of garlic (up to you how many you want)

Salt & pepper to taste

Cheese (something hard like Rum Runner, Parmesan, Asiago, etc. shredded)

Tin foil

Clean and remove the florets from the stem, slice as needed so you don't have huge chunks of cauliflower--smaller pieces cook faster. Arrange on tin foil.

The garlic stays in it's skin for roasting. When cooking is over, you can pinch one end and the garlic will come out the other. It's very tasty on the cauliflower or with crackers.

The cauliflower can either be roasted in your oven or over an open fire.

If you go the oven route, preheat to 425 and then roast for 20 minutes. Turn florets over and roast for another 15-20 minutes or until the cauliflower is fork tender.

During the last 5 minutes of cooking you want to add your shredded cheese. I like my cheese a little on the darker side.