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Monday, May 8, 2017

Roasted Cauliflower


Making the Dressing

  • 1 clove garlic
  • zest and juice of 1/2 lemon
  • 1/2 tsp sea salt
  • freshly ground black pepper (to taste)
  • 2 to 3 tbsp olive oil (or other oil of your choice)

To make the dressing, crush the garlic over a large bowl. Add the lemon zest, lemon juice, salt and pepper. Whisk in the olive oil. Set aside while you prepare the cauliflower.

Preparing and Roasting the Cauliflower

  • 1 whole head cauliflower
  • Parmesan cheese* (optional)

To start the cauliflower, preheat your oven to 450° degrees Fahrenheit. Remove the large florets from the cauliflower and cut them into even-sized pieces. Any of the very large florets can be sliced in half. Place the cauliflower into the dressing and toss to coat.
To roast the cauliflower, line a baking sheet with parchment paper or aluminum foil. Lay any flat pieces of cauliflower cut-side down, so they caramelize nicely. Roast for about 10 minutes before tossing. Return to the oven for about 3 or 4 minutes or until it is almost cooked through.
Once it is almost cooked through, grate some fresh Parmesan cheese over top, if desired. Place back into the oven for another minute or so, just to melt the cheese.

Notes

Keep in mind that the cauliflower will continue to cook, even after it comes out of the oven. When done, it should have a tiny bit of crunch to it. It should not be mushy.
Roasted cauliflower, whether it is served hot or cold, is delicious. It can be added to things such as salads, antipasto platters and frittatas. It can even be incorporated into soups.
Don't have any lemons on hand? Easily substitute the lemon juice with white wine or champagne vinegar.
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