Tuesday, October 23, 2012

Roasted Cauliflower

I love my CSA. I think it is a fantastic way to support family farms, buy fresh local ingredients, eat more vegetables and it is delivered to your door! Who can beat that? But sometimes, my husband just can't tolerate another vegetable lasagna. Here is a great recipe for delicious cauliflower that is the work moments to toss together and tastes great. 

What you need:
1 large cauliflower cut into relatively small florets
3 garlic cloves, minced or grated
1/4 cup olive oil
sea salt and fresh pepper
juice of 1/2 lemon
Parmigiano Reggiano, freshly grated on the top after roasting

What you do:

1. Preheat oven to 450°F.

2. Toss the cauliflower, olive oil, lemon juice, garlic, salt and pepper well so all the florets are coated and seasoned. 

3. Pour into a large shallow roasting pan.

4. Roast in the oven for about 25-35 minutes

5. Top with Parmigiano Reggiano and additional salt and pepper if needed.

Truth be told, I cook very rustically, and you can use this recipe for almost any vegetable. This is my family's favorite way to eat Brussels sprouts, minus the cheese. 

As always, much love, many blessings, and happy cooking. 

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