January 18, 2012

Lemon Roasted Cauliflower

Roasted cauliflower is my go-to, no fail veggie side dish. In fact, I love it so much, I will sit there happily eating an entire bowl all. by. myself.  No guilt.  This dish is open to variations. I've been wanting to incorporate anchovies into the mixture and I think capers plus the juice would go well.  I've tried adding the lemon juice and found that I don't enjoy the overly tangy flavor it brings out in the cauliflower.  I like them slightly crispy and salty.

Roasted Cauliflower
Serves 4 as a side

1 head of cauliflower
3 garlic cloves (smashed)

1/4 cup olive oil (I use just under a 1/4 cup)
Generous pinch of salt and pepper
Zest of half a lemon

1. Preheat oven to 400 degrees. Break the cauliflower into florets, wash and thoroughly dry. Place on a baking sheet. 

2.  In a bowl, I like to smash the garlic with a fork - if you don't like garlic much, only use one or two. Mix together with the lemon zest and the olive oil. If you like a more pungent lemon flavor - zest the whole thing. Pour over the cauliflower on a baking sheet. Using tongs or your hands, make sure each is evenly coated. Sprinkle a good amount of salt and pepper.
3. Bake for 20 minutes or until the cauliflower starts to brown.  Those tiny florets that are just a little extra crispy?  Don't toss them, they are the best part!  Best served warm but I won't lie. I've eaten these cold from the fridge as a snack!

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