Roasted Cauliflower
Cauliflower roasted with garlic, lemon, olive oil, and Parmesan makes a savory, hands-off side with crisped edges and plenty of brightness.
Prep 10 min · Cook 30 min · Total 40 min · Makes 4 servings
Ingredients
- 1 head cauliflower, cut into florets
- 2 to 3 cloves garlic, peeled and chopped
- 1 tablespoon lemon juice
- Extra virgin olive oil
- Coarse salt and freshly ground black pepper
- Freshly grated Parmesan cheese
Directions
- Heat the oven to 400 degrees F (205 degrees C). Give a large roasting pan or baking sheet a light coating of oil, or cover it with aluminum foil.
- Put the cauliflower florets in a bowl. Add the minced garlic and toss. Scatter the lemon juice over the top, then drizzle with olive oil and toss again until the florets have a light coating.
- Tip the cauliflower onto the prepared pan and arrange it in a single layer. Season with salt and pepper.
- Roast uncovered at 400 degrees F (205 degrees C) for 25 to 30 minutes, until the tops take on a little color. Check a piece with a fork; when it is ready, the fork should slide into the cauliflower easily.
- Take the pan out of the oven and shower the cauliflower generously with Parmesan cheese. Serve immediately.