Roasted Cauliflower

comments (10) January 28th, 2009

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Ingredients:
1 cauliflower head
Zest and juice of half a lemon
1/2 cup olive or vegetable oil
Leaves from 3 springs fresh oregano
1 tsp. coarse salt
Freshly ground pepper

8 servings

Cauliflower was far from the favorite vegetable of my childhood. But when I discovered how delicious it was roasted, it rose high on my list of great vegetable dishes.

Preheat the oven to 450°F. Remove the outer leaves from the cauliflower and cut the head into manageable pieces, then into 1⁄4-inch slices.

In a medium bowl, mix the lemon zest and juice, oil, oregano, salt, and pepper. Add the cauliflower and toss until well coated. Spread evenly on a baking sheet. Roast in the oven for about 12 minutes, until the cauliflower softens and browns around the edges.

Recipe by Carole Peck
April 1999
from issue #20

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posted in: side dish, cauliflower, roasted vegetable

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