Roasted Green Cauliflower (or any color!)
Roast your way to a delicious side dish with this simple preparation - versatile enough to use with many other vegetables as well.
- 1 large head cauliflower or 2 small
- olive oil
- kosher salt and pepper to taste
- meyer lemon juice from 1/2 medium lemon optional or just use regular lemons
Preheat the oven to 400 convection roast (if you have this setting) or 425 degrees regular cook.
Cut the cauliflower into florets - relatively the same size. Spread them on a parchment-lined sheet pan.
Drizzle about 2 tablespoons of olive oil all over. Sprinkle with salt and pepper to taste (about 1 tsp each) then mix the florets around a bit to be sure they are evenly coated with the oil and salt and pepper.
Cook for about 10 - 12 minutes, open the oven door, and check for tenderness with a fork and move them about with some tongs. Cook for about 5 - 8 minutes more depending on how hot your oven is and how large you cut the florets.
Remove from oven when crisp but tender when pierced with a fork or you take a bite.
Drizzle all over with lemon juice immediately, then serve piping hot or let sit until the rest of the meal is ready. They are delicious even if cooled down a bit.
Calories: 6kcalCarbohydrates: 1gSodium: 8mgPotassium: 79mgVitamin C: 12.9mgCalcium: 6mgIron: 0.1mg