Roasted Broccoli with Balsamic and Parmesan
Roasted Cauliflower with Sriracha
Cauliflower and Cheese Gratin

Roasted Broccoli with Balsamic and Parmesan 

8 cups fresh broccoli florets 

1/3 cup grated Parmesan cheese 

3 Tbsp. olive oil 

2 Tbsp. balsamic vinegar 

¼ teas. sea salt 

Place a rimmed baking sheet on the center shelf of oven and preheat oven to 425 degrees F.  Leave pan in oven until the pan is heated.  In a large mixing bowl combine the broccoli and oil and toss to coat.  Remove pan from oven and spread the coated broccoli on the heated baking sheet in an even layer. Return pan to oven and roast the broccoli for about 17 minutes or until it starts to brown.  Remove the pan from the oven and sprinkle with the cheese. Return pan to oven and continue roasting until the cheese has melted and the broccoli is tender, about 3-5 minutes.  Drizzle the broccoli with the vinegar and sprinkle with salt. 

Recipe makes 4 servings 

Roasted Cauliflower with Sriracha 

1 head cauliflower, remove leaves and trim the base 

¼ cup olive oil 

1 lemon, zested and juiced 

¼ cup freshly grated Parmesan cheese 

1 Tbsp. siracha sauce 

1 Tbsp. ground cumin 

1 Tbsp. garlic powder 

1 Tbsp. Montreal steak seasoning 

1 teas. ground coriander 

Preheat oven to 400 degrees F.  Line a baking sheet with parchment paper.  In a bowl combine the olive oil, lemon zest, lemon juice, sriracha sauce, cumin, garlic powder, steak seasoning and coriander and mix well.  Place the head of cauliflower on the prepared baking sheet and brush the cauliflower with the olive oil mixture over the entire cauliflower.  Place the pan in the preheated oven and roast the cauliflower until it is dry and lightly browned, 30-40 minutes.  Cool cauliflower for 5-10 minutes and then cut cauliflower into wedges.  Sprinkle Parmesan cheese over each cauliflower wedge. 

Recipe makes 6 servings 

Cauliflower and Cheese Gratin 

1 head cauliflower cut into florets 

6 oz. shredded Cheddar cheese, divided 

1 cup milk 

1 small onion, chopped 

2 Tbsp. butter or margarine 

2 Tbsp. flour 

Pinch of black pepper, or to taste 

Pinch of nutmeg, or to taste 

Place a steamer basket in a saucepan and fill the saucepan with water just below the steamer basket  bottom.  Bring water to a boil then add the cauliflower to the basket, cover the saucepan and steam the cauliflower until tender, 5-7 minutes.  Set cauliflower aside.  Preheat oven to 350 degrees F.  Spray a 9×9 baking dish with cooking spray.  Place a small saucepan over low heat and add the butter or margarine.  When the butter or margarine is heated add the onion and cook and stir until softened, about 5 minutes. Add the flour, cook and stir constantly until the mixture just starts to brown, 3-5 minutes.  Slowly pour the milk into this mixture and whisk into a smooth sauce.  Cook the sauce just to simmering.  Remove sauce from heat and stir half the Cheddar cheese into the sauce until melted.  Sprinkle the sauce with pepper and nutmeg.  Place the steamed cauliflower in the prepared baking dish and pour the cheese sauce over the cauliflower.  Sprinkle with the remaining cheddar cheese.  Place baking dish in preheated oven and bake for about 25 minutes until the cheese is melted and the casserole has browned. 

Recipe makes 6 servings