Roasted Cauliflower
From kitchengirljo 15 years ago
- 25 minutes to make
- Serves 6
There is something wonderful about this simple method that brings out the natural flavor so nicely. I think one of the best things about roasting vegetables is that they are good all on their own with nothing much added. Read more You can forgo the butter and heavy sauces and really enjoy the vegetable the way nature intended. See less
Ingredients
- 1 head of cauliflower shopping list
- 4 cloves of chopped garlic shopping list
- 1 Tablespoon fresh lemon juice shopping list
- olive oil shopping list
- sea salt and fresh ground black pepper shopping list
- parmesan cheese (optional, but completely delectable!) shopping list
How to make it
- Preheat oven to 400°F.
- Rinse and pat dry cauliflower well.
- Break apart the head into florets and place in a bowl along with the garlic, the lemon juice and enough olive oil to coat the florets well. Toss gently to coat.
- Place the florets in a single layer on a foil lined baking sheet and sprinkle with salt and pepper.
- Place the baking sheet in the oven for 20-25 minutes until lightly browned. (test at 20 minutes, they should be tender but not at all mushy)
- Remove from over, plate and sprinkle with Parmesan cheese. Serve immediately.
People Who Like This Dish 4
- lacrenshaw Horsham, PA
- meals4abby Valders, WI
- jimrug1 Peoria, IL
- johnnysangel NYC, NY
- binky67 Ellicott City, MD
- anndeek Fort St John, CA
- kitchengirljo Waynesboro, PA
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The Rating
Reviewed by 4 people-
I love roasted cauliflower, especially when it gets nice and brown around the edges... My grandmother used to fry the bare florets in oil until they were golden and serve them with pita. I much prefer roasting them now... Great recipe... thanks for ...more
jimrug1
in Peoria loved it
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I'm with my friend, Jim on this one! Another winner...3 for 3...WooHoo!!
meals4abby
in Valders loved it
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Another sheep.... I'm with jim on this also, kitch. My dad used to bread and fry it. I need to try this one. Five.
Lorraine
lacrenshaw
in Horsham loved it
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