It’s been a while since I have served any kind of roasted vegetables for a meal. Of late we have been eating the vegetables that come in the steam bags, you know the ones that you microwave for so many minutes and they are ready to eat. This week I am actually on vacation, which I haven’t had a whole week off in years, so I took the time to make this roasted cauliflower. The steamed vegetables are good, but they sure don’t compare to the veggies that have been roasted.
The roasted cauliflower does take more time than my frozen veggies to prepare, but they are so worth the wait. Roasting brings out all the flavor of this cauliflower. The lemon, onion, and garlic pair well with the cauliflower and then to top it off when the cauliflower comes out of the oven you can sprinkle Parmesan cheese over top for even more flavor. I don’t really know anyone that could resist this veggie. I think it is time to forget about the frozen vegetables in the steam bags.
Roasted Cauliflower (Source: simplerecipes.com)
1 head of cauliflower
2 to 3 cloves of garlic, peeled and coarsely minced
2 tablespoons red onions chopped
Lemon juice from half a lemon
Salt and ground black pepper
1. Preheat oven to 400 degrees F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss with garlic and onion. Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper.
2. Place the cauliflower in the preheated oven, uncovered, for 20 to 25 minute, or until the top is lightly brow. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.