Parmesan Roasted Cauliflower

I got this recipe from my newest food bible, The Barefoot Contessa at Home. I'm in (((LOVE))) with that book. It makes cooking so easy, delicious and approachable -- something so many others don't seem to be able to manage. She is my hero. And here is a story to go with the recipe, (because what is a recipe without something fun to go along with it?).


A few weekends ago I was out at a lovely little shop in Sagaponack (the Hamptons, Long Island) called Loaves and Fishes.   This is a wonderful place known to the locals and tourists as well where, when you walk in and the screen door slams behind you, you are transported to the near side of heaven.  There I was, very provincially oogling the $75 per pound pink and white lobster salad (oh yes indeed it was exactly that price and 2/3 gone already at 11 a.m. even in this "bad" economy),  salivating over the golden curried chicken salad and inhaling the aroma of the endless array of savory and sweet tarts...when in came Ms. Ina Garten herself, the guru of all things delightfully, sinfully and butterfully delicious. Movie stars and rock stars don't impress me, but people who can cook are aces in my book.  I was duly affected and, while I managed to contain my enthusiasm and didn't follow her around taking notes on her purchases, her appearance at Loaves and Fishes immediately moved it to the top of the charts for me. (Yes, I'd heard she shops there but didn't quite believe it til I saw it with my own two eyes. And no, I'd never pay $75/lb for lobster salad, but Loaves and Fishes doesn't need me for that. Plenty of others will and do.)


Thus, Ms. Garten's concoction to turn even the most reluctant cruciferous eater into a believer:


1 large head cauliflower
3 Tablespoons good olive oil (You can be the judge of goodness. I think the greener it is the better.)
kosher salt and freshly ground black pepper
1 cup freshly grated parmesan cheese (2 oz.)
1 cup freshly grated gruyere cheese (2 oz.)


preheat oven to 350 degrees


Remove the outer green leaves from the cauliflower and cut the head into florets, discarding the stems.  Place the florets on a sheet pan. (I use the kind with 1-inch sides) Drizzle with the olive oil and sprinkle generously with salt and pepper.  Toss well.  Bake for 30 minutes, tossing once, until the cauliflower is tender and starts to brown.  Sprinkle with the parmesan and gruyere and bake for 1-2 more minutes, just until the cheese melts. (Really important not to walk away right now. Stay and watch or it will burn and you ruin the whole deal. I speak from experience as I am a big walker awayer.)  Season to taste and serve hot or warm.