Roasting cauliflower brings out its nuttiness flavor and caramelizes the edges. This is such an easy way to prepare it, I toss it with garlic, lemon juice and olive oil and top it with freshly grated Parmesan cheese and some lemon zest when it comes out of the oven.
INGREDIENTS:
1.6 1/2 cups uncooked cauliflower florets (about 1 large) cut small
2.3 garlic cloves, chopped
3.2 tbsp olive oil
4.kosher salt and fresh pepper
5.juice of 1/4 lemon
6.2 tbsp Parmigiano Reggiano, freshly grated
DIRECTIONS:
1.Preheat oven to 450°F.
2.Combine cauliflower, olive oil, lemon juice, garlic, salt and pepper well so all the florets are coated and seasoned.
3.Place in a large shallow roasting pan and place in the center of the oven.
4.Roast for about 25-35 minutes, turning florets occasionally so they are evenly cooked.
5.Remove from oven and top with cheese and some lemon zest and additional salt and pepper if needed.