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ROASTED CAULIFLOWER

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


Directions:

1: Preheat oven to 400F (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. 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 yet, set aside until it has.

2. 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. Remove the cauliflower from the oven and sprinkle generously

with Parmesan cheese. Serve immediately.


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