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This is a great go-to veggie dish for your family or to take to a potluck. Everyone will enjoy! If you are so lucky to have any left over, serve cold on a salad, make into caulflower rice or hummus or just warm up.

Roasted cauliflower has a bit of nuttiness flavor and the edges get caramelizesd – yum. Combining it with garlic, lemon and olive oil makes it irresistible – even to those who don’t like cauliflower! Top it with freshly grated Parmigiano Reggiano and it is off the charts good.

Oven Roasted Cauliflower

Ingredients:
1 large head uncooked cauliflower  broken or cut into florets
3 garlic cloves, chopped fine
1/4 cup extra virgin olive oil
sea orkosher salt and fresh ground pepper
1/2 lemon, juiced

Directions:
Preheat oven to 450°F.

Combine cauliflower, olive oil, lemon juice, garlic, salt and pepper well so cauliflower is coated and seasoned all over. Place in a large shallow roasting pan in the center of the oven.

Roast for about 25-35 minutes, turning florets occasionally so they are evenly cooked and carmelized.

Optional: Sprinkle 1/4 cup or so of Parmigiano Reggiano immediately after removed from oven.