I am a firm believer that pretty much any vegetable is delicious tossed with a bit of olive oil, garlic, lemon juice, salt, pepper and Parmesan cheese and roasted. Brussels sprouts, broccoli, cabbage, and even cauliflower. The theme for our Supper Club was “Courtesy of the Character C,” and I could not pass up the opportunity to serve Crispy Cruciferous Cauliflower with Citrus, Cheese & Chopped Chives!
This roasted cauliflower really is delicious and keeps everyone in our house happy, even our 2 year old daughter.
Confession of a *wannabe* foodie… It is tough for me to willfully choose to roast any vegetable other than Brussels sprouts. I would eat roasted brussels sprouts everyday, if my family would let me. I am happy to be expanding beyond my Brussels sprouts obsession to include other cruciferous vegetables!
ROASTED LEMON GARLIC CAULIFLOWER
1 head of cauliflower, cut into 1½ inch florets
3 Tbsp of olive oil
4 cloves of sliced garlic
juice from 1 lemon (approximately 2 Tbsp)
salt and pepper to taste
¼ cup grated Parmesan cheese
chopped chives or parsley, for garnish
Preheat Oven to 450 degrees F.
Toss the cauliflower with olive oil, garlic, lemon juice, salt and pepper in a baking dish.
Place the baking dish in the oven and roast for approximately 25 minutes, stirring once halfway through.
Remove the roasted cauliflower from the oven and toss with the grated Parmesan cheese and chopped chives or parsley.