New Favorite Recipe: Roasted Cauliflower

Roasted cauliflower. It’s the one dish I’ve been thinking about ever since going to Girl & the Goat.

Turns out it’s super easy to make. Seriously. Super easy.

The recipe I used – literally the first result from a Google search – was from Simply Recipes.

All you need to do is cut up a head of cauliflower, toss the florets with about a tablespoon (or more to taste) of lemon juice, spread the florets out on a casserole dish, sprinkle with course sea salt and fresh pepper, and then drizzle with olive oil.

Bake at 400 degrees for 25-30 minutes or until the florets are fork tender and the tops start to brown a bit. Sprinkle the cauliflower with fresh Parmesan and serve.

I didn’t have all the best ingredients. I’m pretty sure this would taste even better if I’d had freshly grated Parmesan cheese instead of the powdery stuff we have in bulk supply for the kids. I also had to use lemon juice because I don’t keep fresh lemons on hand.

Even so, the dish turned out simply fantastic.

I wish I could say the same for the broiled hake I served with it.