Wednesday, November 18, 2009

Recipe: Roasted Cauliflower

Roasted Cauliflower
Serves 4

Simple, rustic, and irresistible; this is a perfect autumn side dish.

1 head cauliflower, cut into small chunks
2-3 cloves garlic, minced
lemon juice (1/2 to 1 lemon, depending on size of cauliflower)
olive oil
coarse salt and cracked black pepper


1. Preheat oven to 400F. While oven is heating, cut cauliflower into bite-sized pieces and arrange in a single layer on a baking sheet

2. Scatter garlic all around cauliflower, squeeze lemon juice over each piece and drizzle with olive oil, then season with salt and cracked black pepper.

Tip: If you do not have a juicer, the easiest way to juice the lemon is to roll it on the counter for about 10 seconds to break down the pulp, then slice in half and hold the fruit cut side up when you squeeze so that the seeds and pulp stay inside.

3. Roast for 25-30 minutes or until the florets are lightly browned, and enjoy!

For added dimension try sprinkling with shredded parmesan just before serving.

Click for printable recipe.


Kareem said...

I may try this out or Thanksgiving. Thanks for sharing!

Apple said...

there is something about roating vegetables that makes them kind of magical.