Who knew that cauliflower could be such a perfect vehicle for olive oil, lemon, garlic, and Parmesan cheese? I’m used to eating cauliflower raw, steamed, or puréed. I love cauliflower and will eat it any way it is prepared. But this method makes cauliflower palatable to any but the most ardent anti-veggie. Perhaps it’s that anything is good roasted with those ingredients, or perhaps the cauliflower really is the ideal stage for this blend of flavors.
Roasted Cauliflower Recipe
- 1 head of cauliflower
- 2-3 cloves of garlic, peeled and coarsely minced
- Lemon juice from half a lemon
- Olive oil
- Coarse salt and freshly ground black pepper
- Parmesan cheese
1 Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has.
2 Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.
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