I’ve been testing some new vegetable recipes for the Thanksgiving holiday. Most of them involve roasting vegetables that are topped with a separately prepared sauce just prior to serving. While they have all been delicious, I think they add an unnecessary layer of complication to an already busy meal. So, I kept refining my search and found a recipe for roasted cauliflower that had been developed by Emeril LaGasse. After an initial testing, I made a few modifications to his recipe and came up with the one I’m sharing with you today. Cauliflower prepared in this fashion is really delicious. I do, however, think the flavors are too strong to serve with turkey and the other elements of a traditional Thanksgiving meal. Having said that, I have no hesitation about serving it with pork, beef or lamb. I love the simplicity of this dish and the ease with which it can prepared. I will make it often. I hope you, too, will give it a try. Here’s the recipe.
Oven Roasted Cauliflower
1 medium head cauliflower (about 2-1/4 pounds), trimmed and cut into florets
3 large cloves garlic, thinly sliced
1/4 cup olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons grated Parmesan cheese
Heat oven to 450 degrees F. Combine cauliflower and garlic in a large bowl. Drizzle with olive oil, lemon juice, salt and pepper. Transfer, in a single layer, to a large rimmed baking sheet. Roast at 450 degrees F for about 25 minutes, stirring once. Sprinkle with cheese. Serve immediately Yield: 6 servings.