Tuesday, May 18, 2010

Crispy Cauliflower with Parmesan Dip

Last night I was feeling lazy and did not get home until almost 8pm. When I'm feeling lazy or I don't feel like making dinner, the go-to dinner is a meal completely made up of appetizer type foods. Last night was no exception.

Any vegetables roasted in the oven are a-okay with me, but I had never tried cauliflower. I've had this recipe saved since the day it popped up on my Google Reader, but for some reason, had not made it until last night. Well, that was a mistake! I loved this recipe. I will most definitely be making both the cauliflower and the dip again, maybe together, maybe separately. The dip, as Jessica suggests, would be great with bread, crackers, other vegetables, and probably a lot of other things. And the cauliflower is delicious on its own too.

Crispy Cauliflower with Parmesan Dip
from How Sweet It Is, written as I made it

Crispy Cauliflower

1 head of cauliflower
1 tbsp. olive oil
salt and pepper

Preheat oven to 425 degrees. Chop cauliflower into small florets. Place on baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 45 minutes or until brown.

Parmesan Dip
4 oz. cream cheese, softened
1/2 c. plain Greek yogurt
1/3 c. parmesan cheese

Preheat oven to 425 degrees. Combine all ingredients in a bowl and mix until smooth. Divide mixture between two ramekins. Bake for 10 minutes or until top starts to brown.

1 comment:

  1. oo, this does look delicious! I"ll have to try this ASAP!