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Oven Roasted Cauliflower, Garlic & Lemon.

For some reason, preparing this dish makes me want to go back to Italy.  I’m not sure why — I didn’t eat this there.  Maybe because it’s rustic, simple and flavorful. 

Just cut all the florets off (1) whole Cauliflower, then toss with a fair amount of Olive Oil, several whole or cut Garlic Cloves, Lemon pieces, Salt, and freshly ground Pepper.  Place all in a glass baking dish and ROAST in the oven at 475° for 20 minutes, or longer if necessary.  Stir a couple times to evenly brown.  It tastes so great, and it’s pretty good for you too.  I even eat the Garlic and some Lemons.

Note:  Although most roasting is at 500°, I often prefer the oven be preheated, and a bit lower in temperature.  475° can be good too, or 500° if deemed necessary.  If areas of your baking dish start to burn, add a little water to loosen.  It can steam the Cauliflower a bit, and help to avoid adding more oil.

What Not To Do:  It’s not necessary to squeeze the Lemons into the mix, it can make the dish too tart.  It’s best to just stir in the pieces.  It imparts a better flavor.

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