Roasted Lemon Cauliflower

I would eat this every day, if it didn’t kind of make your kitchen smell like you were roasting tupperware.  That said, please open a window and try this, because it’s one of the healthiest, simplest, tastiest snacks you’ll ever have. 

ROASTED CAULIFLOWER WITH LEMON (serves 4 as a snack or side)
– 1 large head cauliflower
– 2 lemons, zest of 1
– 1-2 tbsp EVOO
– 1/2 tsp. kosher salt

1. Preheat oven to 450.

2. Wash and thoroughly dry the cauliflower, then cut into florets.  The easiest way to do this is to cut the cauliflower into quarters, then cut out the middle “stem” part.  The florets should fall away naturally, and you won’t end up with teeny pieces of cauliflower all over your kitchen.

 


3. In a small bowl, combine the juice of 1/2 a lemon and the salt, mixing to combine. Then, using a Microplane, add the zest of two lemons (just the yellow – zesting the white part, or the “pith”will make this really bitter) and the EVOO, and mix that together as well.


4.  Pour this lemon/EVOO mixture over the cauliflower florets, and toss to combine.  Arrange the florets in a single layer on an ungreased roasting sheet and put in the oven.


5. Every 10 minutes or so, take the cauliflower out of the oven, squeeze the juice of 1/2 a lemon over them, and flip them with a spatula. Repeat until the edges of the cauliflower are deep brown and caramelized – this should take approx. 30 minutes.

Cauliflower, after the first flip.

6. When roasted, remove the florets from the oven, squeeze the juice of another lemon half over them, then serve. This is fantastic either hot or cold.

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