Did you try the roasted broccoli recipe I shared a few weeks ago? If you liked what roasting did for broccoli, you’re gonna love what it does for cauliflower.
Roasting cauliflower makes it rich and sweet and dare I say…addictive. (Yes, vegetables can be so good that you can’t stop eating them.) I love the simplicity of seasoning with just sea salt, black pepper and a drizzle of lemon juice. Adding a scattering of fresh herbs to the finished dish would also be lovely.
Roasted Cauliflower
1 medium head fresh cauliflower (about 1 3/4 to 2 pounds)
2 tablespoons olive oil
1/4 teaspoon fine sea salt
Freshly ground black pepper
Fresh lemon wedges such as Meyer lemon
Heat oven to 400 degrees F.
Trim leaves and woody core from cauliflower. Cut cauliflower into small florets.
Mound cauliflower florets on a large rimmed baking pan. Drizzle with olive oil and sprinkle with salt and pepper; stir to coat cauliflower. Spread cauliflower in a single layer on a pan.
Roast 20 minutes; stir. Roast about 20 to 30 minutes more or until cauliflower is fork tender and browned, stirring occasionally. Transfer to a serving bowl. Serve with fresh lemon wedges.
Makes about 3 cups
Recipe Links:
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