It's almost the weekend....
... so let's keep things super simple.
Wash cauliflower. Cut cauliflower. Place cauliflower on baking tray. Toss with lemon, garlic, olive oil and salt. Roast.
EVERYONE loves cauliflower these days. It's absolutely what kale was two years ago. I am sure it's time will soon pass but I'm on board and think it's a brilliant staple to keep in the fridge for so many reasons.
1. It lasts all week and then some. It usually means it winds up alone in my crisper but I'm always so grateful its there. 2. It transitions great from a weeknight side dish to a healthy happy hour snack. 3. What other food can you make into pizza crust AND chocolate cake?
So I know it's Friday and you are probably exhausted, but instead of a putting out a bowl of chips or popcorn when your happy hour/movie/general chill time rolls around this weekend, think about giving the lonely cauliflower in the back of your fridge some love. Toss it on a piece of parchment on a board and be done. I can assure you...
...we will be. Happy Friday!
Lemon & Garlic Roasted Cauliflower
- 1 head of cauliflower
- 3 - 5 bulbs of garlic (see note below)
- half a medium onion, roughly sliced
- 3 Tablespoons extra virgin olive oil
- Small handful of fresh herbs (rosemary, thyme, tarragon)
- juice from half a lemon, plus the zest
- salt and pepper
- Parmesan, optional
- Preheat oven to 375 degrees.
- Wash and roughly chop cauliflower into varying bite size pieces. Lay out on a baking sheet.
- Garlic. Either peel and thinly slice the bulbs so they are mixed in with the cauliflower or break apart but leave them whole and in skin to squeeze out and toss on cauliflower after it has roasted.
- Toss cauliflower, onion, garlic, oil, herbs, salt, pepper and lemon juice and zest.
- Roast for 15 minutes, tossing half way. Check for doneness. Having some texture or crunch is nice. Use a microplane to finely grate some fresh parmesan if desired.