Roasted Cauliflower with Lemon, Garlic and Chilli

 

I’m quite a fan of cauli but generally keep it quite simple – boiled or steamed with a drizzle of olive oil and maybe some parmesan. I’ve been  meaning to branch out and try it roasted and finally got around to it last night. We loved it (and would have eaten 2 or 3 times the quantity I made).  The olive oil, garlic and lemon juice I added before it went into the oven seemed to permeate the whole dish and the roasting gave  a  lovely smokiness. The other big plus with roasting of course, is that the cauli doesn’t  look its usual  anemic self which definitely encouraged our lot to take it a bit more seriously….

You roast at quite a high temperature (200 degrees or gas mark 6) for about 30 minutes maybe giving your dish a stir half way through. Along with the olive oil, lemon juice and  garlic I also threw in some chilli (couldn’t resist!). When it came out of the oven we ate it straight out of the dish and I think it makes a great picky thing for having with beers.  I also tried adding a little parmesan and that was very nice too as was the addition of some roughly chopped toasted almonds.

Roasted Cauliflower with Lemon, Garlic and Chilli

You’ll need:

One cauliflower, washed and broken into florets

Olive Oil

The juice of half lemon

Salt and Pepper

A little chilli

2 cloves of garlic very roughly chopped

Heat the oven to 400 degrees. Put the cauliflower into a roasting dish with a very generous drizzle olive oil, the lemon juice, garlic and chilli. Season well with salt and pepper. Roast in the oven for about 30 minutes turning the florets to ensure even roasting after about 15.

To serve you can add any combination (but maybe not all!) of the following - parmesan shavings, a little chopped scallion, a drizzle of balsamic, chopped parsley and/or roughly chopped toasted almonds

Now how easy was that??!!

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