Oven Roasted Cauliflower - tender, tasty florets

     Super easy to prepare, oven roasted cauliflower is tasty and nutritious as well.

     Since I was making this dish for just two, I opted for half of a cauliflower but for company I’ll just double the ingredients.

     However, I do add a caution. Many roasted cauliflower recipe call for temps of 450° or higher – we find this burns rather than caramelizes the florets, and also makes them tough as it removes most of the veggies moisture. In our small Breville® convection oven, 400° was high enough.

    We highly recommend procuring some specialty olive oil and vinegar mentioned below for this recipe – it really adds layers of flavor . . . but it’s good without it, too.

Oven Roasted Cauliflower    About 2 to 3 servings

½ medium head cauliflower (about 1 1/8 lb.), trimmed and cut into florets

2 medium cloves garlic, finely

2 to 3 tablespoons cup olive oil (or use lemon-flavored olive oil such as The Tasteful Olive’s Lemon EVOO)

1 tablespoons fresh lemon juice (could omit if using lemon-flavored olive oil)

¼ to ½ teaspoon Kosher salt

1/4 teaspoon coarsely ground black pepper

1 to 2 tablespoons grated Parmesan cheese, optional

Splash of lemon-flavored balsamic vinegar, such at that sold at The Tasteful Olive in Overland Park, Ks., optional

1.     Heat oven to 400° to 425°. Combine cauliflower and garlic in a large bowl. Drizzle with olive oil, lemon juice, salt and pepper.

2.     Transfer, in a single layer, to a rimmed baking sheet. Roast for about 25 minutes, only until tender; stir once. Watch closely near the end of the cooking time.

Ready to go in the oven.

Cooked to perfection.

3.     Sprinkle with cheese and drizzle with lemon-flavored balsamic vinegar if desired.

Recipe without photos . . .

Oven Roasted Cauliflower    About 2 to 3 servings

½ medium head cauliflower (about 1 1/8 lb.), trimmed and cut into florets

2 medium cloves garlic, finely

2 to 3 tablespoons cup olive oil (or use lemon-flavored olive oil such as The Tasteful Olive’s Lemon EVOO)

1 tablespoons fresh lemon juice (could omit if using lemon-flavored olive oil)

¼ to ½ teaspoon Kosher salt

1/4 teaspoon coarsely ground black pepper

1 to 2 tablespoons grated Parmesan cheese, optional

Splash of lemon-flavored balsamic vinegar, such at that sold at The Tasteful Olive in Overland Park, Ks., optional

1.     Heat oven to 400° to 425°. Combine cauliflower and garlic in a large bowl. Drizzle with olive oil, lemon juice, salt and pepper.

2.     Transfer, in a single layer, to a rimmed baking sheet.  Roast for about 25 minutes, only until tender; stir once. Watch closely near the end of the cooking time.

3.     Sprinkle with cheese and drizzle with lemon-flavored balsamic vinegar if desired.

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