Rouxbe

Preview: Roasted Cauliflower

Step 1: Making the Dressing

1 clove garlic
zest and juice of 1/2 lemon
1/2 tsp Kosher salt
freshly cracked pepper (to taste)
2-3 tbsp extra-virgin olive oil

To make the dressing, crush the garlic over a large bowl. Add the lemon zest, lemon juice, salt and pepper. Whisk in the olive oil and then set aside, while you prepare the cauliflower.

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Step 2: Preparing and Roasting the Cauliflower

parmesan cheese (optional)

To start the cauliflower, preheat your oven to 450° degrees Fahrenheit. Remove the large florets from the cauliflower and cut them into even-sized pieces. Any of the very large florets can be sliced in half. Place the cauliflower into the dressing and toss.

To roast the cauliflower, line a baking sheet with parchment paper or aluminum foil. Lay any flat pieces of cauliflower cut-side down, so they caramelize nicely. Roast for about 10 minutes before tossing. Return to the oven for about 3 or 4 minutes, until it's almost cooked through.

Once it is almost cooked through, grate some fresh parmesan cheese over top, if desired. Place back into the oven for another minute or so, just to melt the cheese.

Transfer to a serving dish and enjoy.

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How to Buy and Cut Cauliflower

Notes

Keep in mind that the cauliflower will continue to cook, even after it comes out of the oven. When done, it should have a bit of crunch and not be mushy.

Roasted cauliflower served hot or cold is delicious. It can be added to things such as salads, antipasto platters and frittatas. It can even be incorporated into soups.

Don't have any lemons on hand? Easily substitute the lemon juice with white wine vinegar or a combination of white wine and red wine vinegar.