Oven-Roasted Cauliflower with Lemon Juice, Olive Oil and Garlic

Tuesday, 10 Feb 2009


This one’s a winner, and it couldn’t be easier.  About 5 minutes of prep, 15 minutes of roasting, and it’s ready.  The Oven-Roasted Cauliflower recipe comes from Emeril at the Food Network.  The recipe calls for fresh chives sprinkled over the cauliflower at the end.  I didn’t have chives, but I did have fresh thyme, so I chopped that up and put it on before roasting.  The thyme and lemon added a fresh brightness to the rich roasted cauliflower.  This is a great combination.  I had it as a main course with a green salad with lemon vinaigrette.  Below is the cauliflower before roasting.


Reader's Comments

  1. Oooo, that looks good. I’ve been wanting to try roasted cauliflower, I’ll have to copy this down. 🙂

  2. Yay, I was starting to worry about you! I am a compulsive blog checker and you had not updated lately, which caused me some concern. Since you posted this, I can rest assured you were not abducted by aliens…at least permanently.

  3. That looks lovely and a good variation from the steamed frozen green beans that I’ve been relying on to get me through winter.

  4. Thanks! I really liked this recipe. I used the leftovers to make a great salad the next day. I just chopped the cauliflower and tossed it with greens, along with the remaining olive oil/lemon juice mixture. It was a self-dressing salad!

  5. Jackie, that’s really funny. I’m glad to learn you are a regular reader! 🙂 Just made a quick trip to Las Cruces, but now I’m back. Hope things are going well with you all!

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