Oven-Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice

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This was incredibly tasty recipe and worth every star awarded but I stumbled on to something while making this... you could take the finished dish and add it to your blender with some cream. Afterwards, salt to taste. The end product is a purée with the consistency of mash potatoes but with an "out of this world" savory flavor.

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CAULIFLOWER gets a bad wrap..................but not after this style. OMGoodness - absolutely delicious. easy to put together and so worth the time. a must try recipe! you will not be disappointed, I promise. so fresh and easy.

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Yummy and easy!

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This recipe is delicious and easy! All the flavors come through. Working full-time and family eager to eat I can throw this healthy dish together quickly. I use the minced garlic from the jar and I usually substitute the lemon juice with orange juice because that's what I have available. I mix all the ingredients together salt, pepper, garlic, orange juice and olive oil in a small bowl then toss the cauliflower so all pieces are covered. It's important to give it a good stir half way through the cooking time. If you like your florets more cooked, start with smaller florets and allow the dish to steam once out of the oven. I'm making this for Thanksgiving and I'm sure our friends will love it! My husband and kids love the flavor!

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I thought this was really good. I left out the chives because I didn't have any. I also had just bought this great new Citrus Habanero Olive oil so I did half and half using that and regular Olive oil. It gave it a nice little kick.

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Even the kids liked it!

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I loved the pre cooked marinade but didn't love it quite as much once it was cooked.

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I'm not sure if it was me or the recipe, but it was really dried out.I guess I just don't like crunchy cauliflower. I followed the recipe, except added more garlic, and it turned out kind of flavorless (except the lemon; but couldn't taste the garlic at all.

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Even the kids love this recipe

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Note to self: don't put the sauté pan on the top rack of the 500 degree oven. I charred the heck out of my cauliflower! The un-burnt pieces were delicious, however, so I'll definitely be making this again - under a more watchful eye!