Categories: VEGGIE

Ingredients

• 6 cups uncooked cauliflower florets (about 1 large) cut small
• 3 garlic cloves, chopped
• 1/4 cup olive oil
• kosher salt and fresh pepper
• juice of 1/4 lemon
• 1/4 cup Parmigiano Reggiano, freshly grated

Directions

1. Preheat oven to 450°F.

2. Combine cauliflower, olive oil, lemon juice, garlic, salt and pepper well so all the florets are coated and seasoned.

3. Place in a large shallow roasting pan and place in the center of the oven.

4. Roast for about 25-35 munites, turning florets occasionally so they are evenly cooked.

5. Remove from oven and top with Parmigiano Reggiano and additional salt and pepper if needed.

Email to a friend | Print this recipe | Back