Roasted cauliflower
Posted by Heather Lackey | Filed under Preparing Food
Mark doesn’t like cooked cauliflower, but we’ve been rotating green beans, zucchini and asparagus quite a bit lately, so I decided to see if I could change his mind on this one vegetable.
Roasting, in my opinion, makes almost any vegetable irresistible, and then you add parmesan cheese…MMMMMMMmmmm.
My plate, shown here, was the opposite of Mark’s, who had a bit of cauliflower and lots of zucchini. (The zucchini’s so gnarly looking because I cooked it in the steak skillet after I took my steak out.)
Roasted cauliflower
One head cauliflower, washed, shaken out and cut into florets
2 cloves garlic
Juice from 1 lemon
Salt & pepper to taste
2 Tbsp butter
Parmesan cheese
Preheat your oven to 400˚C.
Lay the cauliflower in a single layer in a baking dish. Add the garlic, lemon and salt & pepper. Break the butter up and drop the pieces in the dish1.
Bake for five minutes, toss the cauliflower, etc., with the now-melted butter, then continue to bake for another 20-25 minutes, until the cauliflower is lightly browned and fork-tender.
Grate parmesan cheese over top and enjoy!
~~~
Wondering how it went over with Mark?
“It’s okay for cauliflower, but I don’t really like cauliflower.”
The dogs were more than happy to finish his small portion for him.
- You could melt the butter and toss the cauliflower, etc., in it, but why dirty another dish? [↩]
Tags: butter!, cauliflower, lemon, recipes, side dishes
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I’d been meaning to start a food-related blog for a few months—since not too long after I began changing the way I thought about food—but I couldn’t get a handle on where I wanted to go with it. Now, on January 1, 2010, it’s the first day of a new year—a new decade, even. What better time to get going on this? 
January 17th, 2010 at 10:54 pm
It’s a bit funny reading my “dinner opinions” online. I did prefer the cauliflower’s plate-mate (the bison steak) to the cauliflower itself. I am okay with cauliflower in the row but not big on the cooked version.