Roasted Cauliflower with Pecorino, Pine Nuts, and Parsley
This easy side is simple enough for weeknights yet special enough for a holiday table! Nutty roasted cauliflower is topped with a rich, tangy sheep’s milk Pecorino Romano cheese from Italy, crispy pignoli or pine nuts, and bright parsley.
|1 head cauliflower, cut into florets|
|1 TB olive oil|
|1/2 cup fine grated Pecorino Romano cheese|
|3 TB pine nuts (pignoli)|
|3 TB chopped fresh parsley|
|Salt and black pepper to taste|