Thursday, September 17, 2009

Roasted Cauliflower

If you've ever been confronted with a leftover half head of cauliflower from the crudites you made four days ago, here's a great recipe to use it up and get a great side dish out of it. I secretly fed this to my thirteen year old and she grudgingly admitted it "wasn't that bad."

Roasted Cauliflower

1 to 1/2 head of cauliflower, cut into florets
1/4 cup olive oil
1/4-1/2 cup freshly grated parmesan
2 tsp lemon juice

Arrange the florets on a baking sheet. Drizzle with the olive oil. Sprinkle lemon juice over cauliflower. Grate parmesan right over the cauliflower. Place in a 350 degree oven for 30-40 minutes or until tender and browned.

Love this one. It has such a great, unexpected flavor, and it's got to be better for you than loaded baked potatoes, right?

Happy eating!

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