Lemon Garlic Roasted Cauliflower
I love roasted vegetables. They are so low maintenance, yet so rich and flavorful. This process can turn even my least favorite veggie, cauliflower, into something delicious I can eat over and over again.
The simple recipe I'm sharing today tastes like a holiday side dish, but is so easy to prepare you can make it on a busy Monday night. I had it for lunch today.
1 head of cauliflower cut into even pieces, washed and pat dry
1 clove garlic, crushed
3 tablespoons of olive oil
juice and zest of 1/2 a lemon
1/2 teaspoon sea salt
cracked black pepper to taste
Preheat the oven to 450 degrees. Line a baking sheet with parchment paper or a silpat mat. Whisk together all of the ingredients except the cauliflower. Pour the lemon, garlic dressing over your cauliflower florets and toss to coat. Using your fingers or tongs lay the florets on your baking sheet with the flat side down so the surface area can get as much of that beautiful roasting color as possible. Bake for 10 minutes. Turn with your tongs and cook for 3-4 additional minutes until a knife slides out with little resistance. (If you are not dairy free you can sprinkle your cauliflower with a little parmesan cheese at this point and place it back in the oven for 1 more minute.) Plate and serve.