I always find it amazing how much the childhood memories of the food I ate growing up influences the way I cook now as an adult. When I was a kid, my mother would take an entire head of cauliflower, bake it, cover it with tons of grated cheddar cheese and then put it back into the oven to continue baking until it looked like a great big orange basketball. I loved the taste, but felt if I recreated it, it may look a bit overwhelming to a little kid. I think smaller pieces of roasted cauliflower with just a light sprinkling of melted cheddar has more eye appeal for little ones.
The day that I tested my version of this, I also happened to be trying out several other recipes — one being a dessert. It becomes more and more apparent to me each day that Kenya and I have similar culinary tastes, because he bypassed all the other dishes for the Cheddar Cauliflower. The best part was that he ate a third of what I made. I don’t know if it was the cheese he loved so much or the great flavor from the cauliflower, but when I get results like that, I try not to ask too many questions and just be happy he thinks it’s delicious!
For more delicious cauliflower recipes, check out the links below!
Big Girls, Small Kitchen_ Roasted Cauliflower and Bulgur Salad
Jeanette’s Healthy Living_ Roasted Garlic Cauliflower and Potatoes
Feed Me Phoebe_ Pan-Roasted Cauliflower
Devour: Cauliflower and Broccoli Mac and Cheese for Thanksgiving
Blue Apron Blog_ Cauliflower “Mac ‘n Cheese”
Napa Farmhouse 1885_ Roasted Cauliflower and Broccoli with Cranberries and Garlic Breadcrumbs
Red or Green_ Cauliflower, Leek and Pepper Frittata
Virtually Homemade_ Roasted Cauliflower with Bacon and Parmesan Cheese
Taste With The Eyes_ Saffron Cauliflower à la Ottolenghi
Domesticate Me_ Cauliflower Crust Pizza with Roasted Vegetables and Goat Cheese
The Sensitive Epicure_ Cauliflower Flat Bread (Gluten-Free)
Weelicious: Cheddar Cauliflower
Cooking With Elise_ Roasted Cauliflower with Cheese Fondue
FN Dish_ Comforting Cauliflower Recipes
- 1 head cauliflower
- 2 teaspoons olive oil
- 1/4 teaspoon kosher salt
- 1/2 cup shredded cheddar cheese