roasted cauliflower |
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Quite by accident, I learned that roasting cauliflower eliminates the 'cauliflower smell' and really highlights the sweetness. Once I convinced the kids that cauliflower really wasn't another word for 'brains,' they happily ate away. We even grew cauliflower the first winter we had the garden.
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1 head of cauliflower
3-4 cloves of garlic, finely chopped Juice of a lemon Olive oil Hawaiian salt and black pepper, to taste |
Optional:
Oregano Marjoram Parmesan cheese or sharp cheddar cheese |
Cut cauliflower into bite-sized florets and dump into a baking dish. Pre-heat oven to 350 degrees.
Drizzle with olive oil and toss to coat. Sprinkle with garlic, salt and pepper. Squeeze the lemon juice over the cauliflower and toss again. If you want, add oregano or marjoram and toss again. Roast on the top rack until fork tender (about 20-30 minutes). At the last minute, sprinkle cheese over, just until it melts and starts to brown.
Drizzle with olive oil and toss to coat. Sprinkle with garlic, salt and pepper. Squeeze the lemon juice over the cauliflower and toss again. If you want, add oregano or marjoram and toss again. Roast on the top rack until fork tender (about 20-30 minutes). At the last minute, sprinkle cheese over, just until it melts and starts to brown.
