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

Show: The Essence of Emeril

Episode: Roasting

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

Name: Oven-Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 5 to 6 cups roasted cauliflower florets, 6 to 8 servings
Cuisine: italian
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

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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

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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.

Recipe from Emeril Lagasse

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Show: The Essence of Emeril

Episode: Roasting

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