Have you tried roasted cauliflower? I don’t get very excited about raw cauliflower. Roasted cauliflower, though—I can eat it straight off the pan like French fries.
Raw cauliflower transforms into golden, caramelized deliciousness in the oven. If you roast it with just olive oil, salt and pepper, it’s a tasty snack. This roasted cauliflower recipe is the perfect simple side dish for your fall and winter meals.
Roasted Cauliflower is a healthy, quick and easy dinner side that is extremely versatile and shockingly addictive. It is the answer to all your side dish woes made with minimal effort, HUGE flavor and no dishes to clean up!
Roasted Cauliflower is 100% customizable with your favorite seasonings. You can make basic Roasted Cauliflower, Parmesan Roasted Cauliflower or my favorite Curry Roasted Cauliflower (as pictured). Any way you serve this easy Roasted Cauliflower recipe, you will have a crave-worthy winner full of fiber, antioxidants, vitamins and minerals!
INGREDIENTS :
6 1/2 cups uncooked cauliflower florets (about 1 large) cut small
3 garlic cloves, chopped
2 tbsp olive oil
kosher salt and fresh pepper
juice of 1/4 lemon
2 tbsp Parmigiano Reggiano, freshly gratedHOW TO MAKE :
Preheat oven to 450°F.
Combine cauliflower, olive oil, lemon juice, garlic, salt and pepper well so all the florets are coated and seasoned.
Place in a large shallow roasting pan and place in the center of the oven.
Roast for about 25-35 minutes, turning florets occasionally so they are evenly cooked.
Remove from oven and top with cheese and some lemon zest and additional salt and pepper if needed.