Parmesan Pepper Roasted Cauliflower

As promised... we're going to chat about Parmesan Pepper Roasted Cauliflower today.  Diets/lifestyle changes are still going strong (woo!), I am down about 5.4 lbs and Mr. LOC is down about 8lbs so we're happy as we've not even been at this for a week yet.

This is a recipe from Bob Harper's "The Skinny Rules" that I modified very slightly. If you're wondering about that fish in that picture... check out my post on roasted chili lime tilapia.

So let's gather our ingredients:
• 1/2 head fresh cauliflower or 1/2 bag of frozen cauliflower florets
• Olive Oil
• Salt and pepper, freshly ground is my preference.
• Parmesan cheese
• Red pepper flakes

You'll also want:
• A toaster oven or regular oven. I used toaster as my tilapia was cooking at the same time in the other oven. :)
• A pot to boil water in

First, preheat your oven to 425. Then, start boiling water in pot - you need enough water to cover your cauliflower, plus a little more.

If you are using fresh like me, cut up your cauliflower into florets, meaning the heads and the little stems. If your water is boiling, go ahead and drop the florets into the boiling water. Boil them for about 5 minutes, or until they are cooked al dente.

Once the time has passed, drain and move the florets to a baking pan. Drizzle a little olive oil or spray a little olive oil onto the florets, dash a little salt, pepper, Parmesan, and red pepper flakes. The oil olive will help the spices stay on. Remember, we're trying to eat healthy, so don't coat the cauliflower with olive oil... it will make them mushy and not cook right if you put too much.

Your oven should be ready to go, so go ahead and place the pan in the oven and let the cauliflower roast for about 15 minutes. You're watching for the tops to brown slightly.

Those nice crispy parts are in part to the fact that we didn't spray down our pan with cooking spray before hand... you actually want those slightly brown (not burnt!) parts, as they have a great flavor!

Enjoy! We're having them again tonight and I can hardly wait! :)