Cauliflower worth fighting over
January 15, 2010
Roasted Cauliflower with Lemon and Garlic
I don’t have fond childhood memories of cauliflower. It’s not that I have bad memories of the vegetable, I just don’t recall knocking my brothers over as we (picture in slow motion, for effect) charged the dinner table to devour the steaming bowl of, well, steamed cauliflower. That’s how we usually ate it, steamed and topped with a little S&P. I can now appreciate that my mom didn’t serve it swimming in melted butter or margarine. To this day I actually prefer my steamed vegetables without the butter. I’ve since tried cauliflower in many different forms: gratin-ed, mashed, pureed, etc. And my indifference towards cauliflower continued, that is to say until I tossed it in a bit of olive oil and lemon juice and threw it in the oven to roast for half an hour. Who knew you could roast cauliflower? Well why didn’t you tell me sooner?
I am hooked. In my opinion, no amount of butter, cheese or cream could top (get it?) simply roasting this oft-ignored brassica. The next time you’re passing by the mound of cauliflower on your way to the carrots, back up that cart and think of me. Well, think of this recipe, rather, and give it a try. Your family may indeed be racing to the table to devour it. And wouldn’t that be swell?
Roasted Cauliflower with Lemon and Garlic
(Adapted from Simply Recipes)- 1 head of cauliflower, cut into florets
- 2-3 garlic cloves, minced
- Juice of 1 lemon
- Olive oil
- Dash of dried red pepper flakes (optional)
- Kosher salt
- 8-10 grinds of the pepper mill
Preheat oven to 400 degrees.
In an oven proof baking dish, toss together the cauliflower florets and minced garlic and top with freshly squeezed lemon juice. Drizzle florets with olive oil and sprinkle with red pepper flakes (if using), salt, and pepper.
Roast cauliflower in the preheated oven for 30-40 minutes, or until florets are easily pierced with a fork. Florets should be lightly golden brown. Serve immediately.
Categories: Sides, Vegetarian
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Ellen
January 15, 2010 at 7:41 am
I also came across a cauliflower recipe in Cooking Light’s December edition. Simply soften the cauliflower by microwaving it in 2 T of water. In a skillet, combine EVOO and bread crumbs. Then add the cauliflower, a bit more EVOO, panko bread crumbs, parsely, pepper, and a dash of salt. I haven’t tried this yet, but I added the recipe to my collection. Who knew there were so many ways to make this veggie taste so good?!
AnnE
January 15, 2010 at 7:57 am
So simple…but SOOO delicious!
Lauren
January 15, 2010 at 9:04 am
Well who knew? I actually like cauliflower too, but I have never had it roasted. It isn’t good mashed? I have always wanted to do that too! I am going to try this one.
Stephanie
January 15, 2010 at 9:35 am
Roast Cauliflower with some good salt and roast broccoli is good. Shoot. Roast anything and I’ll eat it!
Katie @ Cozydelicious
January 15, 2010 at 10:54 am
I love roasted cauliflower! I remember as a kid refusing to eat steamed cauliflower unless it was covered in cheese, but roasted is not only WAY tastier but also healthier. I only discvered the power of roasted cauliflower a couple years ago and am so sad that I missed for 20-something years. My favorite ‘recipe’ actually involves tossing the florets with olve oil, curry powder, and salted cashews before roasting. So good.
Karen
January 16, 2010 at 3:18 pm
Carolyn! This website is awesome! It was so great to meet you guys when you were in town last weekend and I’m so glad I found this site. Your pictures are incredible…and I have yet to find a reason to eat cauliflower, but I’m going to give this one a go and see if it changes my cauliflower voided life. Kristin and I have this set as our favorites. I plan on letting her cook me all your dishes soon enough. Hope all is well in Ohio!
Cathy
January 24, 2010 at 4:49 pm
Just put this together for tonite. Have made roasted cauliflower before, but never used the lemon juice–very nice touch!!