What happens on a day when there's so much to do, you are not sure breathing time has been scheduled? A rotisserie chicken, of course! But even with convenience, some thought must evolve, so what to have/cook along-side that already made chicken? Whatever looks fresh & delicious at the grocery store. This time around, for me, the cauliflower was gorgeous. Bright white like snow & sparkling in the produce section. Took it home along-side the chicken, & made this simple yet healthy & heart-warming veg.
I decided for this post (like I did for my lemon spaghetti) that I
wouldn't record measurements. Why? A head of cauliflower is never the
same size, I never measure drizzles or sprinkles... If it was so
difficult it would subtract from the convenience of the rotisserie
chicken, & truly, there's really no way to mess this up. So here
Ingredients: 1 head of cauliflower, olive oil, Italian seasoned bread
crumbs, grated parmesan cheese, S & P
Preheat the oven to 400 degrees F. Clean & cut the head of
cauliflower into small to medium-sized florets (your preference). Find a
sided baking dish to fit the pieces. Drizzle some olive oil on the
bottom of the dish. Add in the florets. Drizzle more olive oil over
them. Toss, using your hands to make sure the veg is covered in the oil.
Sprinkle the bread crumbs over all of the cauliflower pieces. Lightly
sprinkle with parmesan cheese. Add a little salt & some pepper.
Roast for 60 minutes.