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

Tuesday, 10 Feb 2009
 

cauliflowerdone

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.

cauliflowerpre-roast1



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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