The humble cauliflower – where to begin? Does it get a fair rap? Or is it always doused in cheese sauce? Once upon a time it was boiled into almost non-existence and could have passed as baby puree, but these days there are so many different ideas to make your cauliflower stand up and be noticed. Don’t get me wrong, I love cauliflower and cheese sauce, especially using different cheeses like creamy blue cheese or gruyere cheese, giving the sauce a beautiful tang, but when I recently bought a cauliflower the size of a medium pumpkin, I had to come up with a few novel ways of feeding it to my family instead of the same old same old…
This has to be one of the simplest, least time consuming ways and honestly, I’ll be amazed if you aren’t digging in for second or third helpings. The beauty of this dish is that most of the ingredients will be in your pantry, it’s just a matter of choosing what to combine with what. I like my veggies to still have a bit of a crunch to them. Well, here goes, give it a try – I know I love it.
1 head of cauliflower, chopped into florets (obviously depends on how many you’re feeding)
extra virgin olive oil
a couple of cloves of garlic, finely chopped
1 – 2 Tbsp grated lemon rind
juice of 1 lemon
salt and freshly ground black pepper
- Preheat the oven to 225 – 250°C, in other words, an extremely hot oven.
- Place the cauliflower in an oven proof casserole dish or roasting tray and drizzle with olive oil – not too much so it is swimming, but enough to fully coat the cauliflower.
- Add the garlic, lemon rind and lemon juice. Season with the salt and freshly ground black pepper and gently combine again.
- Cover with a good sprinkling of the parmesan cheese and roast in the oven for about 15 – 20 minutes – depends on how much you’re cooking. Stir the cauliflower a couple of times during cooking so it roasts evenly.
- Remove from the oven and sprinkle with the remaining parmesan cheese and chopped chives. Serve immediately.
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