Oven Roasted Cauliflower
From the kitchen of One Perfect Bite...I've been testing some new vegetable recipes for the Thanksgiving holiday. Most of them involve roasting vegetables that are topped with a separately prepared sauce just prior to serving. While they have all been delicious, I think they add an unnecessary layer of complication to an already busy meal. So, I kept refining my search and found a recipe for roasted cauliflower that had been developed by Emeril LaGasse. After an initial testing, I made a few modifications to his recipe and came up with the one I'm sharing with you today. Cauliflower prepared in this fashion is really delicious. I do, however, think the flavors are too strong to serve with turkey and the other elements of a traditional Thanksgiving meal. Having said that, I have no hesitation about serving it with pork, beef or lamb. I love the simplicity of this dish and the ease with which it can prepared. I will make it often.
- Preparing Time: 15 minutes
- Total Time: 45 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 teaspoon salt
- 2 tablespoons grated parmesan cheese
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- 1 head cauliflower (about 2-1/4 pounds) trimmed and
- 3 cloves fresh garlic, peeled thinly sliced
- Carbohydrate 6.33069133333333 g
- Cholesterol 1.46666666666667 mg
- Fat 5.73637966666667 g
- Fiber 2.4799749990051 g
- Protein 2.67134416666667 g
- Saturated Fat 1.01649793333333 g
- Serving Size 1 1 Serving (112g)
- Sodium 248.49335 mg
- Sugar 3.85071633432824 g
- Trans Fat 0.200040933333335 g
- Calories 81 calories
Heat oven to 450 degrees F. Combine cauliflower and garlic in a large bowl. Drizzle with olive oil, lemon juice, salt and pepper. Transfer, in a single layer, to a large rimmed baking sheet. Roast at 450 degrees F for about 25 minutes, stirring once. Sprinkle with cheese. Serve immediately
