This cauliflower recipe uses garlic, olive oil, sea salt, and lemon juice. The roasting process caramelizes the cauliflower, making it sweet and nutty.
- Serves: 4 persons
- 1large head cauliflower
- 2tablespoons olive oil
- 1tablespoon minced garlic
- ¾teaspoon sea salt, or kosher salt
- 2tablespoons lemon juice, from 1 lemon
- Dash freshly ground black pepper
Step 1Preheat oven to 425 F.
Step 2Cut cauliflower into florets of roughly the same size. Toss with olive oil and garlic.
Step 3Spread out in an even layer on a sturdy baking sheet. Sprinkle with sea salt. Roast 10 minutes.
Step 4Turn and roast another 5 to 15 minutes, until cauliflower is browned and tender when pierced with a fork. The length of time for roasting depends on how big the cauliflower pieces are, how hot the oven is (oven temperatures vary), what type of baking sheet you are using (a cast iron pan will roast quicker than aluminum, for example) and which rack in the oven you are using. Your best bets are to check the cauliflower after 5 minutes on the second side, then continue roasting if necessary.
Step 5Squeeze lemon juice over cauliflower. Taste, and add salt and pepper, if necessary.
Step 6Serve immediately. Cauliflower is an extremely nutritious vegetable and is a smart addition to any family meal. Cauliflower is a member of the cruciferous vegetable (or Brassicaceae ) family along with broccoli, cabbage, kale, Brussels sprouts, and some other less common varieties.