Parmigiano Reggiano Roasted Cauliflower with Garlic &
Thyme
This roasted cauliflower
made with the King of cheeses is the perfect addition to any Christmas
dinner. It is so easy to make and
absolutely delicious – simplicity at its best!
Serves 6
Prep time: 5 minutes
Cooking time: 30 minutes
Ingredients
1 large cauliflower
(600g-750g), cut into florets
2 tbsp olive oil
Freshly ground salt
& pepper
3 cloves of garlic,
peeled & crushed
1 tsp smoked paprika
1 tbsp fresh thyme, leaves
only
100g Parmigiano Reggiano*
cheese, grated
Method
1. Preheat oven to
200°C/Fan 180°C/Gas mark 6.
2. Add the cauliflower, to
a large bowl and drizzle with the olive oil.
Season with salt & pepper and add the garlic, smoked paprika and
thyme. Mix well until fully combined.
3. Place onto a baking tray
and place in the oven for 15 minutes.
4. Remove from the oven
and turn the florets over and sprinkle with Parmigiano Reggiano. Place back in the oven and bake for a further
15 minutes.
5. Place in a serving bowl
with the Parmigiano Reggiano crisps created from the bottom of the tray, enjoy!
*
Parmigiano
Reggiano cheese, known as the King of Cheeses, is one of the world’s oldest and
richest cheeses - still produced today as it was nine centuries ago.
*
A
long ageing period is fundamental in building the aromas and texture of
Parmigiano Reggiano. Such complexity is achieved in a totally natural way,
without any additives, making Parmigiano Reggiano 100% natural, easy to digest
and high in calcium.
*
The
minimum maturation time is at least 12 months, but only when it reaches
approximately 24 months of age, is at its best. Ageing can continue up to 36
months or more, during which time the cheese develops its flavour, texture and
digestibility.
*
Parmigiano
Reggiano is a P.D.O. product. P.D.O. products are defined and protected by
European Union law in order to defend the reputation of regional foods. This
mark ensures that Parmigiano Reggiano can only be produced in Parma, Reggio
Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of
the Po River.
For
more information please visit https://www.parmigianoreggiano.com/english/default.aspx
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