Roasted Cauliflower with garlic and olive oil baked until nutty and caramelized. Such a simple way to roast cauliflower and then add more flavors if you wish.
Author:Olena of ifoodreal.com
Prep Time:10 minutes
Cook Time:35 minutes
Total Time:45 minutes
Yield:4 servings 1x
2 lbs small cauliflower florets (1 medium head)
3 garlic cloves, minced
3 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1/2 tsp salt
Ground black pepper, to taste
Preheat oven to 400 degrees F. Line half sheet with silicone mat or unbleached parchment paper.
To cut cauliflower head into florets: Remove green leaves and cut cauliflower head into 4 quarters, starting at the base and slicing through the core. Lay each quarter on a cutting board, angle your knife and cut florets from the stem. Easy-peasy. See how to cut cauliflower in this easy 4 step tutorial.
In large mixing bowl, add cauliflower florets, garlic, olive oil, lemon juice, salt and pepper. Stir gently and well with a spoon to coat evenly.
Transfer onto prepared baking sheet and spread in a single layer.
Bake for 30-40 minutes or until soft to a touch with a fork. Mine took 35 mins – depends on the oven.
Serve immediately while hot and crisp. Warm tastes good too.
Store: Refrigerate covered for up to 1 day. Cauliflower will become softer the next day but still delicious.:)
★ Did you make this recipe? Please give it a star rating in the comments.