Tuesday, June 1, 2010

Roasted Cauliflower with Rosemary

  • 1 head Fresh cauliflower
  • 2 tablespoons Olive Oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon Black pepper
  • 1/4 cup lemon juice
  • 2 tablespoons Fresh Rosemary - minced
  • 1/4 cup Capers


Roasting is an ideal way to prepare cauliflower. It's simple and quick, requiring little attention and cooking in about 30 minutes. And the high, dry heat of the oven yields golden-brown, crisp-tender florets with an accent on the sweet, nutty essence of this vegetable - not its sulfurous, cabbagy traits. Roasted cauliflower seasoned with a little salt and pepper, makes a great vegetable side dish as is. But tossed with just a few basic ingredients, a simple dish becomes exceptional.

To roast cauliflower, cut a small head into florets that are about the same size and toss with 2 tablespoons olive oil, salt and pepper; spread on a rimmed baking sheet. Roast in a 400 degree oven on the lowest rack, turning every 10 minutes, until golden brown and crisp-tender, 25 to 35 minutes.

After roasting, toss with any of the following:

Fresh lemon juice, minced fresh rosemary, and chopped capers


chance said...

Add some butter and sliced almonds and you have a pretty tasty Picatta sauce.....

Alyssa said...

I'll do that! Thanks!! Do I add the butter and almonds while roasting??

Renee said...

This sounds so good..it is on my list!