• 1 head cauliflower (or broccoli or 1 lb carrots)
  • 1 onion sliced
  • 4  garlic cloves
  • 1 tsp red chili flakes
  • 3 tablespoons olive oil
  • 1/2 cup grated Parmesan



Preheat oven to 425°. Cut cauliflower into florets; toss on a large rimmed baking sheet with  onion,   garlic cloves, red chili flakes and olive oil; season with kosher salt and freshly ground black pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with  Parmesan, toss to combine, and roast until cauliflower is tender, 10-12 minutes longer.


Helpful Hints

You can use cauliflower, broccoli, carrots, brussel sprouts or just about any other vegetable