Roasted Cauliflower Recipe
This recipe is more of a method than a precise recipe with exact amounts. Sprinkle as much or as little Parmesan cheese as you want.
- 1 head of cauliflower
- 2-3 cloves of garlic, peeled and coarsely minced
- 1 Tbsp lemon juice (or about half a lemon)
- Olive oil
- Coarse salt and freshly ground black pepper
- Freshly grated Parmesan cheese
1 Toss with lemon juice, minced garlic, olive oil: Preheat oven to 400°F (205°C). Lightly oil a large roasting pan or baking sheet. Cut the cauliflower into florets and place them in a bowl. Toss with minced garlic. Sprinkle with lemon juice. Drizzle with olive oil and toss so that the florets are lightly coated with oil.
2 Spread on roasting pan and sprinkle with salt and pepper: Spread the florets out into a single layer on the roasting pan. Sprinkle with salt and pepper. If the oven hasn't reached 400°F (205°C) yet, set aside until it has.
3 Roast until lightly browned: Place the cauliflower in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Use a fork to test for doneness; the tines should easily pierce the cauliflower when done.
4 Sprinkle with Parmesan: Remove the cauliflower from the oven and sprinkle generously with Parmesan cheese. Serve immediately.