Prior to finding some inspiration on Pinterest for roasted cauliflower, I had only eaten those delicious white trees raw. My mom makes a very lovely cauliflower salad and we had it at picnics and such growing up. But I had never before eaten cooked cauliflower. I was browsing Pinterest a few months back and saw a lot of recipes for roasted cauliflower and curiosity struck. It was, by fate, because I had ribs cooking and was looking for a side dish that was delicious and easy. This fit the bill.
We wer delightfully surprised at how wonderful this was. And it really is simple and quick. When a recipe is delicious AND easy, it's a winner in my book.
I hope you enjoy this!
Garlic Parmesan Roasted Cauliflower
*yields 4-6 servings when served as a side dish
1 medium sized head of cauliflower, rinsed and bulb removed, cut into bite sized florets
3 large cloves of garlic, thinly sliced
1/3 cup olive oil (maybe a tad less)
3 T fresh lemon juice (about half of a large lemon)
1/2 tsp salt (or to taste)
1/4 tsp freshly ground black pepper
4 T grated parmesan cheese
1) Heat oven to 450* and put cauliflower into a large bowl that you can mix in.
2) In a small bowl, mix together the garlic, lemon juice, olive oil, salt and better and whisk until combined. The lemon juice will turn the olive oil into a thicker consistency.
3) Pour mixture over cauliflower and stir until it is all coated.
4) If you wish to, line your baking sheet with aluminum foil. Lay the cauliflower in a single layer on the sheet and top with parmesan cheese.
5) Roast at 450* for 25 minutes, stir half way through.
When it comes out, I like to sprinkle a little more cheese on the top of it and serve immediately while it is hot for the best results!
If you have leftovers (which I highly doubt you will) to reheat, place under the broiler for a few minutes, stirring often to avoid burning.
*photo and recipe (slightly altered) from www.oneperfectbite.blogspot.com
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