the not quite chef

it's a messy kitchen

Easy roasted cauliflower

Cauliflower can get a bad rap. I don’t think my parents like it, since I don’t remember ever eating it as a kid.

As a result, it’s not a vegetable that’s top of mind for me, um, ever?

Until I stumbled upon this super simple roasted cauliflower recipe from Skinny Taste. Instant, healthy-ish side? For those who might not actually even like cauliflower?

Sold. And it was spectacular.

Recipe (via Skinny Taste)

6 cups uncooked cauliflower florets (about 1 large), cut small
3 garlic cloves, chopped
1/4 cup olive oil
Salt and pepper
Juice of 1/4 lemon
1/4 cup Parmigiano Reggiano, freshly grated

1. Preheat oven to 450°F.

2. Combine cauliflower, olive oil, lemon juice, garlic, salt, and pepper so that all the florets are coated and seasoned. Place in a large shallow roasting pan in the center of the oven.

3. Roast for about 25-35 minutes, turning florets occasionally so they are evenly cooked. Remove from oven and top with Parmigiano Reggiano and additional salt and pepper if needed.


October 8, 2012 Posted by | Recipes, Sides, Veggie Friendly | , , , , , | Leave a comment


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