Roasted Cauliflower

When I was growing up, one of my favorite dishes was my mother's fried cauliflower. She would dredge the florets in egg and breadcrumbs and then pan fry them until they were golden. Veggie heaven. As an adult, I like to avoid the pan fried part as often as possible and this version makes a remarkably satisfying substitute.

Not only is this healthy adaptation crispy, cheesy and delicious, it's also a lot easier to make than mom's version.  It makes a frequent appearance on our dinner table as well as often requested by Brian's mother when we go to visit.  Enjoy!

Ingredients
1 Head cauliflower, cut into florets
2 Tablespoons olive oil
1/4 Cup Parmesan cheese, grated
1 Tablespoon chives, chopped
Salt and pepper to taste

Cook the cauliflower in boiling, salted water just until barely tender. Drain and return to the pot. Add the olive oil and stir to coat. Add half the grated cheese and stir. Place cauliflower in a baking dish and sprinkle the remaining cheese on top. Roast in a 400 degree oven for 30 minutes and top with the fresh chives. Makes approximately 4 servings.