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

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2003

Show: The Essence of EmerilEpisode: Roasting

Rated: 5 stars out of 5Rate itRead users' reviews (87)

  • Cook Time:

    15 min

  • Level:

    Easy

  • Yield:

    5 to 6 cups roasted cauliflower florets, 6 to 8 servings

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Times:

Prep
5 min
Inactive Prep
--
Cook
15 min
Total:
20 min
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Ingredients

  • 5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower)
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon sliced garlic
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons grated Parmesan
  • Chopped chives, for garnish

Directions

Preheat the oven to 500 degrees F.

Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm.

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