I love cauliflower plainly roasted with just olive oil and salt. But it is nice to mix it up a little sometimes. And simply adding garlic, lemon and parmesan is a really nice way to brighten it up. Throw a few chopped chives on top for color and you're done. I go through phases where I'm drawn to long, involved recipes and can't wait to see the outcome. But I'm in more of a back-to-basics mood this week. Hey, life can't all be cake pops and homemade marshmallows (well it can, but you'd probably sleep a lot and have really bad skin).
ROASTED CAULIFLOWER WITH GARLIC, OLIVE OIL AND LEMON
Yield: 6 to 8 servings
5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium head)
1/4 cup extra virgin olive oil
1 tablespoon sliced garlic
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons grated parmesan
chopped chives, for garnish
1. Preheat oven to 450º F.
2. Place the cauliflower florets in a roasting pan or large sauté pan. Drizzle the olive oil over the cauliflower, and season with garlic, lemon juice, salt and pepper; toss to coat.
3. Place the pan in the oven and cook for about 20 minutes or until cauliflower has brown spots and is cooked through. Stir every 5 minutes to ensure even roasting.
4. Remove from the oven and sprinkle with the parmesan. Garnish with chopped chives and serve immediately while still warm.
from Emeril Lagasse
|squeezing lemon juice over|
|freshly grated parmesan|