Monday, February 12, 2018

Parmesan Roasted Fioretto Cauliflower


If you haven’t tried Fioretto Flowering Cauliflower, you are in for a real treat. It’s a delightful vegetable, a pleasing combination of broccoli and cauliflower -- sweet, mildly grassy, and tender. It can be eaten raw or cooked, and is excellent in stir fry and tempura. Today I am giving you an easy recipe that the entire family will enjoy.
This recipe provides your children with an opportunity to get involved in meal prep. It has been my experience that children love to be involved in cooking, and enjoy the meal most when they’ve taken part in its creation.

This is enormously easy to put together, smells delicious when cooking, and is wonderfully crunchy and flavorful. I was so enamored with this dish, that one night I had it for dinner. DINNER! That’s right, as my main dish. I am not kidding you; I started eating it and just couldn’t stop! I paired it with a crusty roll slathered with whipped chive butter, and a nice glass of Riesling. I can tell you, I was a happy girl.

If you’re disinclined to have a vegetable as an entrĂ©e, this makes a wonderful side dish with fish, chicken, or a nice medium rare fillet mignon. If you’re looking to dazzle your sweetie on Valentine’s Day, or please yourself and your family on any day, give this recipe a try. Let the kids put it together!
Parmesan Roasted Fioretto Cauliflower*

1 10-oz. pkg. Melissa’s Fioretto Flowering Cauliflower
2 to 3 tablespoons olive oil
1/3 cup Italian breadcrumbs

1/2 cup Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Preheat oven to 425° F. Cover the bottom of a baking pan with foil, spray with Pam; set aside.

Rinse cauliflower and pat dry. Place into the bottom of a gallon-sized Ziploc bag, and drizzle with olive oil. Seal bag; shake to coat.
Add remaining ingredients, in order, seal bag once again, leaving plenty of air inside. Shake until the cauliflower is coated, and no coating ingredients remain in bag.
Empty cauliflower onto foil-lined baking sheet, and place into the oven. Bake for 12 minutes, turn over, and bake an additional 10 minutes. Remove to a serving dish and serve warm, as is, or drizzled with hollandaise.
*This recipe works equally well with standard cauliflower, broccoli, or a combination of the two.


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8 comments:

Judee Algazi said...

Patti,
Your photos bring this simple dish alive. What a wonderful combination of flavors , I've seen the broccoli/cauliflower vegetable in the stores but have not tried it yet- I'll have to give it a try with your recupe

Linda said...

I've never heard of this! I just now looked and found seeds for it at Burpee's and put it on my Wishlist. :)
Love the look of those crunchy cheesy parts of the roasted veggies - yum! I'll give this a try on broccoli.

thepaintedapron.com said...

omg Pattie, I want to make this right now! I could totally eat this for dinner with a crusty roll and a glass of wine! I've never heard or seen this, I hope I can find some, thanks!!
Jenna

sandy said...

Looks delicious.

The other night Mike cooked your chicken in turkey gravy crockpot recipe ..i mean last night - and it was deliciousi - perfect meal for a Sunday dinner. I agree that kids if you let them will enjoy cooking with you. My youngest son when he was a kid loved to bake and he is a Chef in his adult life.

Cathy @ My 1929 Charmer said...

I always roast my vegetables in the oven and really bring out their sweetness. I also love sprinkling with just a touch of Parmesan cheese. I haven't try broccoli/cauliflower yet.

Sensational Learning with Penguin said...

This looks delicious! #wineddown

Miz Helen said...

I would just love your Parmesan Roasted Cauliflower it looks delicious! Your post is awesome and thanks so much for sharing it with us at Full Plate Thursday. Have a great week and come back to see us real soon!
Miz Helen

Miz Helen said...

Congratulations!
Your Post is featured on Full Plate Thursday this week and will be pinned to our Features Board. Thanks so much for sharing with us and enjoy your new Red Plate!
Miz Helen