Page 332 - Dodson Family Jewels 2009 Reunion Recipe Book 362_Neat

Oven-Roasted Cauliflower

Submitted By Pamela Ann Gatlin Schulz
Ingredients:

•6 cups cauliflower florets (1 large cauliflower) cut
small
•3 garlic cloves, chopped
•¼ cup olive oil
•kosher salt and fresh pepper
•juice of ¼ lemon
•¼ cup Parmigiano Reggiano, freshly grated

Preheat oven to 450°F. Combine cauliflower, olive
oil, lemon juice, garlic, salt and pepper well so all
the florets are coated and seasoned. Place in a
large shallow roasting pan and place in the center
of the oven. Roast for about 25-35 minutes, turning
florets occasionally so they are evenly cooked.
Remove from oven and top with Parmigiano
Reggiano and additional salt and pepper if needed.

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