Parmesan Roasted Cauliflower

recipe

Parmesan Roasted Cauliflower

by Brava Chef Andrew

Brava Chef Andrew photo

Brava Chef Andrew
About this Recipe

Cauliflower is a customer favorite in the Brava. Here, we give it a simple spin with Parmigiano Reggiano cheese. Finish with flaky salt, cracked black pepper, and fresh herbs, if desired.

Ingredients

  • 6.0 cups cauliflower florets (2-inch pieces)
  • 3.0 tablespoons shredded or grated parmesan cheese
  • Flaky salt and fresh herbs (optional)
  • extra-virgin olive oil
  • kosher salt and black pepper

Equipment

Brava metal tray

mixing bowls

serving bowl

Nutrition Information

Allergens: None

Tags

  • Chef's Picks
  • Dinner
  • Starter
  • Vegetarian
  • American
  • Californian
  • Fall
  • Gluten Free
  • Metal Tray
  • Recipes
  • Sauce
  • Serves 4
  • Sides
  • Vegetables
  • Weekend
  • Weeknight
  • Winter
  • Year Round

Instructions

  1. 1

    Roast cauliflower

    • In large bowl, toss together cauliflower, 1 tablespoon extra-virgin olive oil and a few pinches salt and pepper.
    • Spread cauliflower evenly in Zones 1, 2 and 3 of Brava metal tray.
    • Slide metal tray into top shelf.
    • Select “Parmesan Roasted Cauliflower” and follow instructions.
  2. 2

    Add Parmesan

    • Once Brava notifies you, carefully remove metal tray, add parmesan cheese to top of cauliflower.
    • Slide metal tray into top shelf and press green button to continue cooking.
  3. 3

    Serve

    • When your food is done, transfer cauliflower to serving bowl and serve.
    • Finish with garnishes such as flaky salt and fresh herbs, if desired.