Roasted Cauliflower
 
 
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Ingredients
  • 1 small head of cauliflower, cut into florets of various sizes, washed and pat dried
  • 2 Tbsp olive oil
  • Sea Salt (to taste)
  • Pepper (to taste)
  • Vinaigrette
  • ½ lemon, zested
  • 1 Tbsp lemon juice
  • 2 Tbsp cilantro, finely chopped
  • 3 Tbsp olive oil
  • 1 small clove garlic, grated
Method
  1. Preheat the oven to 400 degrees.
  2. Turn the cauliflower upside down and start cutting into all the stalks and leaves until they are all removed.  Cut cauliflower into florets.  Wash and pat dry.  Lay on a large rimmed baking sheet and add 2 Tbsp olive oil, sea salt and pepper.  Mix well with your hands until the cauliflower is coated.
  3. Roast in the oven for 30 - 40 minutes depending on how large your florets are and how soft you like your vegetables cooked.  I prefer mine more firm (as opposed to my husband who likes his softer), so I leave ½ the florets large so they don't get overcooked.  Half way through the cooking time take baking sheet out of the oven and turn each cauliflower floret over.  I find using a pair of tongs works the best.  Put back in the oven.
  4. While the cauliflower is cooking get started on the vinaigrette.  To a small bowl add the lemon zest, juice, cilantro, grated garlic and 3 Tbsp of olive oil.  Whisk well until completely mixed.
  5. Once done, remove  the cauliflower from the oven and transfer them directly into a large bowl.  Add the vinaigrette, one tablespoon at a time, to the cooked cauliflower, mixing to combine.  I usually end up using all the vinaigrette, but if you see they are getting soaked in the liquid, stop adding and taste.  This will all depend upon how large your cauliflower is. In the end, I don't soak the vegetables, just give them a nice coating.
Recipe by FEASTS AND FOTOS at https://www.feastsandfotos.com/2014/11/03/roasted-cauliflower/