Show:
The Essence of Emeril
Episode:
Roasting
Oven-Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice
- Level: Easy
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: 5 to 6 cups roasted cauliflower florets, 6 to 8 servings
- Level: Easy
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: 5 to 6 cups roasted cauliflower florets, 6 to 8 servings
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.
