I am a member of a book club, and many of the women are health conscious. A few months ago, our hostess made roasted cauliflower. I wasn’t going to try it, but then I did, and that was my favorite flavor of the night.
A couple months down the road, I decided to make some myself, using a recipe I found online. I can’t describe the joy my taste buds felt.
The true test came when I made it a second time, and it was just as fabulous as the first time.
Friends, I have never put cauliflower on my list of favorite vegetables, or even on my list of liked veggies, for that matter.
Well, all that has changed.
If you want a healthy side dish that you just can’t get enough of, that is also super easy, try this recipe by Emeril Lagasse:
5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower)
1/4 cup extra-virgin olive oil
1 tablespoon sliced garlic
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons grated Parmesan
Chopped chives, for garnish (I didn’t use this)
Preheat the oven to 500 degrees F.
Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm.
*Note: I did not use the roasting pan or saute pan. What I have done both times is put all the ingredients (except the cauliflower) in a large ziploc bag, and mix well. Then I added the cauliflower florets, making sure to coat them well. Then I greased a pan, put the florets in one layer, and bake as directed, stirring once. It works just as well, and tastes amazing!