Lemon roasted cauliflower
Roasting a cauliflower transforms its flavour and texture, and I am sure would convert even my friend Val to loving this veggie. The sugars in the cauli caramelize and lend a smoky-sweetness that is very enticing.
Cauli comes in many colours, from white to orange to purple and green. Each has a slightly different flavour profile and unlike purple beans or purple asparagus, they keep the colour during cooking. The colourful variety makes a beautiful crudite platter (raw veggies).
I had an orange cauliflower today and decided to roast it with slices of lemons and a squeeze or two of lemon wedges. You can serve the cauli on its own as a veggie, or mix it into a pasta dish or even a rice dish Delish.
1 white or yellow cauliflower, broken into medium florets
2 small lemons, sliced into rounds
A couple of lemon wedges to sqeeze over the cauliflower
1/4 cup olive oil
3 springs thyme, leaves removed and slightly chopped
Additional thyme for garnish
Salt and pepper
Place the cauliflower and lemon slices on a foil lined baking pan and toss with the olive oil to coat them well.
Squeeze the lemon wedges over and toss.
Add salt and pepper and the thyme leaves.
roast in a 400F oven until the cauliflower is turning golden and browns in spots.
Remove from the oven, transfer to a serving dish and serve warm.
Another serving option is to toss the cauliflower with a cooked pasta, with or without parmesan.