Sunday, November 20, 2016

Roasted Cauliflower

  • 1 head of cauliflower
  • 2-3 cloves of garlic, peeled and coarsely minced
  • Olive oil, approx 1/3 to 1/2 cup
  • Grated Parmesan cheese, 1/2 to 3/4 cup

1 Toss with minced garlic, olive oil: Preheat oven to 400°F  Lightly oil a large roasting pan or baking sheet coated with tin foil.

Cut the cauliflower into florets and place them in a bowl. 

Toss with minced garlic. Sprinkle with lemon juice. Drizzle with olive oil and toss so that the florets are lightly coated with oil.

2 Spread on roasting pan and sprinkle with salt and pepper: Spread the florets out into a single layer on the roasting pan. Sprinkle with salt.

3 Roast until lightly browned: Place the cauliflower in the hot oven, uncovered, for 30-45  minutes, or until the top is lightly brown. Use a fork to test for doneness; the tines should easily pierce the cauliflower when done.

4 Sprinkle with Parmesan: Remove the cauliflower from the oven and sprinkle generously with Parmesan cheese. Serve immediately.


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