Oven Roasted Cauliflower

or toss and roast your way to vegetable delight

Cauliflower and I do not get along so well.  We aren't exactly friends.  More like acquaintances.  I started to build the bridge to acceptance with my Cauliflower and Potato Soup a year ago today, and now on the anniversary of that initial gesture I am taking another step forward and facing it head on.  This recipe really lets the cauliflower shine in its own right.  It is cheap and easy, so there isn't a large financial or time commitment to fear in giving it a try.  Personally the rosemary and Parmesan cheese really sold it for me, but you can't discount the impact of the lemon juice on the process.  Whether you are a long time fan of this pale vegetable or just coming to terms with its potential, like myself, I suggest giving this recipe a try.  You never know, you may add a new veggie to the welcome list at your table...

½ bunch cauliflower
4 tbsp vegetable oil (or olive oil)
1 tbsp lemon juice
1 tsp minced or crushed garlic
1 tsp fresh rosemary, minced
Salt & Pepper
4 tbsp grated parmesan cheese

Hardware: baking dish (large enough to form a single layer with the cauliflower)
Preheat oven to 400 F

1. Chop cauliflower into small florets and toss with vegetable oil in the baking dish.

2. Add lemon juice, garlic, rosemary, salt, and pepper.  Toss again to incorporate the flavors throughout. Shake the dish gently to create a natural, single layer (you don't want any over crowding or unwanted touching going on to ruin the mood).

3. Bake for 20 min, the edges of the cauliflower should start to turn golden.  Stir and then top with parmesan cheese, because cheese makes everything better, and return the dish to the oven for 5 min.

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