Friday, December 16, 2011

Roasted Cauliflower with Garlic, Lemon and Parmesan

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).

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
cauliflower florets
squeezing lemon juice over
sliced garlic
freshly grated parmesan

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