Oven Roasted Cauliflower - tender, tasty florets

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     Super easy toprepare, 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 theingredients.      However, I do add a caution. Many roastedcauliflower recipe call for temps of 450° or higher – we find this burns ratherthan caramelizes the florets, and also makes them tough as it removes most ofthe veggies moisture. In our small Breville® convection oven, 400° was highenough.     We highly recommend procuring somespecialty olive oil and vinegar mentioned below for this recipe – it reallyadds layers of flavor . . . but it’s good without it, too.
OvenRoasted Cauliflower    About2 to 3 servings½ medium headcauliflower (about 1 1/8 lb.), trimmed and cut into florets2 mediumcloves garlic, finely2 to 3tablespoons cup olive oil (or use lemon-flavored olive oil such as The Tasteful Olive’s Lemon EVOO)1 tablespoonsfresh lemon juice (could omit if using lemon-flavored olive oil)¼ to ½ teaspoonKosher salt1/4 teaspoon coarselyground black pepper1 to 2tablespoons grated Parmesan cheese, optionalSplash oflemon-flavored balsamic vinegar, such at that sold at The Tasteful Olive in Overland Park, Ks.,optional
1.    Heatoven to 400° to 425°. Combine cauliflower and garlic in a large bowl. Drizzlewith 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.    Sprinklewith cheese and drizzle with lemon-flavored balsamic vinegar if desired.
Recipe without photos . . .OvenRoasted Cauliflower    About2 to 3 servings½ medium headcauliflower (about 1 1/8 lb.), trimmed and cut into florets2 mediumcloves garlic, finely2 to 3tablespoons cup olive oil (or use lemon-flavored olive oil such as The TastefulOlive’s Lemon EVOO)1 tablespoonsfresh lemon juice (could omit if using lemon-flavored olive oil)¼ to ½ teaspoonKosher salt1/4 teaspoon coarselyground black pepper1 to 2tablespoons grated Parmesan cheese, optionalSplash oflemon-flavored balsamic vinegar, such at that sold at The Tasteful Olive in Overland Park, Ks., optional
1.    Heatoven to 400° to 425°. Combine cauliflower and garlic in a large bowl. Drizzlewith 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.    Sprinklewith cheese and drizzle with lemon-flavored balsamic vinegar if desired.