Roasted Cauliflower

To me, most things taste good with a bit of caramelization, and they taste even better with a lot of caramelization – hash browns, burgers, steak, chicken, and in this instance, vegetables, specifically, cauliflower.  When you take a bite, it’s crunchy, it’s tender, it’s sweet, and it’s savory – a perfect mix of flavors and textures.  Roasting vegetables is one of the easiest and tastiest methods for making a delicious side dish. I roast broccoli, cabbage, green beans, and okra. For the cauliflower, I’ve started to add lemon juice to the mix; I love the extra punch of flavor.


Roasted Cauliflower
1 medium-large head cauliflower
4 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1/2 teaspoon garlic powder, optional
1/2 teaspoon salt
1/2-1 teaspoon black pepper

Preheat oven to 450 degrees.
Prepare a sheet pan with a piece of parchment.
Trim core from cauliflower and then cut cauliflower into florets.
In a bowl, combine cauliflower, olive oil, lemon juice, garlic powder, salt and pepper.
Stir or shake well, all pieces should be well-coated with the oil.
Pour onto prepared sheet pan.
Roast for 35-40 minutes, flipping pieces over as they brown.
Remove from oven when cauliflower is well-browned and tender.
Serve immediately.


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