Roasted Cauliflower at the table
I know, Dena, again with the so-so vegetable, at least that is how it is mostly viewed in this house, but I have to admit that I love cauliflower. I continue to buy it and toss it into our vegetable rotation but it gets lackluster reviews, until recently when I came up with this yummy combination of butter, lemon, garlic, parmesan, etc…you get it now. Friends, enjoy roasted cauliflower…
1 head of cauliflower, rinsed and cut into small floret-sized pieces
2 cloves of garlic, crushed
4 tblsp butter, melted
1 tblsp olive oil
Zest of one lemon and a few slices for spritzing when it comes out of the oven
1 tsp smoked paprika (if you haven’t got smoked, regular will do just fine)
2 tblsp grated Parmesan cheese
salt and freshly cracked pepper to taste
Preheat the oven to 375 degrees. Toss the cauliflower, garlic, butter, oil and lemon zest in a large bowl until the florets are coated. Spread out onto a parchment-lined baking sheet or in a large, oven-proof baking dish (*the idea is to not crowd the cauliflower while it roasts). Sprinkle the paprika and Parmesan over the cauliflower along with a little salt and pepper. Roast for approximately 15-20 minutes, checking it by piercing it with a fork or knife. When it seems tender, broil for 5 minutes-this ramps up the smoky flavor of the paprika and toasts the edges a bit. Remove and serve with the remaining slices of lemon.
*Note: In the photo above, the dish is much less “roasted” looking. This is because I was in a hurry and tried to roast it up quickly in the dish I would be serving it in, hence my instruction to spread it out on a pan or in a larger baking dish.
We eat this with fish, chicken and the like. I have also served it with farro and a salad to complete a vegetarian meal.