Co+op

Cauliflower shines when it hits the high heat of the oven and becomes tender and sweet. These smashed florets are even better with a crispy crust of parmesan cheese.

Ingredients:
1 head cauliflower
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt, plus more for pot
1/2 teaspoon black pepper
1/2 cup shredded parmesan cheese

Preparation:
1. Preheat the oven to 425 F. Bring a large pot of salted water to a boil. Line a large sheet pan with parchment paper.

2. Cut the cauliflower into large florets, about 2 inches across. Blanch in the pot of boiling water for 2 minutes, then drain and spread on a clean kitchen towel and pat dry.

3. Pile the cauliflower on the sheet pan and drizzle with oil, sprinkle with salt and pepper and toss to coat. Spread out on the pan and then use a metal spatula or a small pot to flatten each piece of cauliflower to about ½ inch thick. Sprinkle with parmesan.

4. Bake for 30 minutes, or until golden brown and crisp.

Full recipe at the link in bio.