Yield: Serves 6
1 large head cauliflower
2 tbsp olive oil
1 to 2 tbsp minced fresh thyme
1 tbsp freshly squeezed lemon juice
1 tsp minced garlic
1/4 tsp each sea slat and freshly ground black pepper
1/3 cup freshly grated Parmesan cheese
- Preheat oven to 400° F. Cut the cauliflower into florets or slices or some of each. Arrange cauliflower in a single layer on a large, non-stick, rimmed baking sheet
- In a small bowl, whisk together olive oil, thyme, lemon juice and garlic. Drizzle oil mixture over cauliflower florets and toss or stir to coat all sides. Sprinkle with salt and pepper.
- Roast cauliflower for 15 minutes. Stir or flip pieces over and roast 10 more minutes. Sprinkle cauliflower with parmesan and roast until cheese is melted and cauliflower is tender when pierced with a fork, about 3 minutes. Serve immediately.
Source: Yum & Yummer (cookbook) by Greta Podlesiki
Serving: 1 serving