We are still awaiting the enormous onslaught of vegetables our garden will soon provide. It has been a slow start this growing season, with cooler than normal temperatures and spotty rain. Not the greatest of growing conditions, but the fact is, veggies wanna grow, so slowly they are beginning to do so.
In the meantime, we have to fulfill some of our veggie longings at the store, where for some reason fresh cauliflower has been both plentiful and pretty cheap. I’m never one to pass up a really good bargain, and when you figure in that it is one of our favorite vegetables, picking it up is a no-brainer.
The cooler temps have meant I don’t mind turning on the oven as much as I normally would this time of year. We don’t have AC, so it is not unusual for my oven to get a rest of several months’ duration when it’s really hot out. This week, though it is still getting down into the low 60’s and high 50’s at night – not so great for tomatoes, but really good for getting some baking done. Or, as is the case with this recipe, some roasting.
And roasting could not be easier than this recipe – everything is cut into chunks and laid out in a single layer on a heavy baking sheet and stuck in the oven until it’s all is tender-crisp, with nice browned edges and a deep, toasty flavor.
- 1 medium head of cauliflower, cut into bite sized florets
- ½ large lemon, cut into 8 pieces
- 3 - 4 large garlic cloves, cut in quarters
- 2 tablespoons olive oil
- ½ teaspooon kosher salt, 10 grinds fresh cracked pepper
- Heat the oven to 400º
- Pile the cauliflower, lemon and garlic into the middle of a heavy baking sheet.
- Drizzle the olive oil over and stir to get everything coated.
- Spread the vegetables and lemon in an even layer on the pan, and sprinkle with the salt and pepper.
- Place the pan in the oven for 10 minutes, stir the vegetable mixture and spread back out on the pan.
- Return the pan to the oven and roast another 10 minutes. Test for doneness [you are looking for a tender-crisp texture], and return to the oven if the cauliflower isn't quite as done as you like it.
- Scrape everything into a serving bowl and stir to blend the flavors and get the lemon flavor on every piece of cauliflower. Serve immediately - store leftovers in the fridge
See how tasty that looks?
Though we most often enjoy this roasted cauliflower simply as a side dish, I can tell you that it is great mixed into cooked rice, quinoa or noodles as well – it’s even good cold the next day.
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