Monday, June 13, 2011

Roasted Cauliflowers

I enjoy cauliflowers but for some reason it's not something I eat regularly. When I came across one, I wanted to roast it because roasting vegetables is probably my favorite way to enjoy many of them. Plus I've never tried them roasted before. It's delightfully delicious. It tastes like cauliflower but better. And this recipe was beautifully lemony. It's a great addition to many dishes but I ate them by itself. Since it's insanely easy to make, it's a recipe I think everyone should know. It's the ideal go to side dish.

1 head cauliflower
2-3 cloves garlic, minced
Fresh lemon juice to taste
Extra-virgin olive oil
Salt and pepper to taste

Preheat the oven to 400 degrees F. Cut the cauliflower into florets and place it in a single layer in an oven proof baking dish. I mince garlic effortlessly by grating peeled garlic right over the dish. It works wonders! Drizzle extra-virgin olive and lemon juice over cauliflower. Salt and pepper to taste. Roast for 25-30 minutes or until the top is lightly browned. It tastes better when it's slightly darkened. Test with a fork for desired doneness. It should pierce the skin easily.

The original recipe called for parmesan cheese which I didn't have and I'm personally glad I didn't because I feel like that would've distracted from the beautifully harmonious lemon flavor infuse in the cauliflower. Actually the key to make this amazing is to add lemon juice again right before serving. And of course it should be served warm. I ate it up so quickly that I have no idea how it would taste the next day, but I really recommend squeezing a little more lemon juice at the end. The amount of lemon juice used while roasting wasn't satisfying enough for me. But this is obviously a very versatile recipe, so make it your own!

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