|Roasted Cauliflower with Lemon and Garlic|
In the quest to eat more vegetables, I have turned to roasting. And for a couple of really good reasons. First just like with a casserole or large piece of meat, once you begin the roasting process, you are free to turn your attention to other dishes. Which for us, can often mean another vegetable. Second, roasted anything is better than steamed, boiled or baked anything. So you see, it is a win-win situation.
The ingredient list is simple, the technique is simple, the taste however is wonderful. This is not earth shattering, and there are dozens of different recipes for cauliflower with lemon out there, this is just the way we enjoy it. Oh and one more thing, the fruit of the lemon cooks into a delicious pan glaze and all that is left is the rind, seared, softened and so good with the cauliflower.
Roasted Cauliflower with Lemon and Garlic
1 medium size cauliflower
2-3 cloves garlic minced or my new favorite ready to use garlic
Cut cauliflower into florets. If very large, cut into halves or thirds.
Slice lemon, remove all seeds, cut each slice into quarters or smaller if desired
In a large bowl toss the florets, lemon pieces and the minced garlic with enough olive oil to moisten. Turn into a cast iron skillet, sprinkle with salt.
Roast 15 minutes, stir to turn over to coat with the oil and seasonings.
Roast 10 minutes more, carefully bring glaze sitting on the bottom of the pan to the top, while gently tossing cauliflower.
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