I know my kids and my husband pretty well and cauliflower isn’t on the “LIKE” list for any of them! I knew my cousin, Amanda, was coming for dinner before our weekly dodgeball game and she was eating here….so I shot her a text asking if she liked cauliflower, she said yes….and it worked out beautifully!
The recipe I received was from Lisa and it’s Roasted Cauliflower (from Simply Recipes) and it was delicious! I followed the recipe exactly (only omitted the salt and pepper — I never use it) because I hardly make cauliflower and I didn’t want to mess it up!
Ava was eating raw cauliflower dipped in ranch dressing as I was cutting the cauliflower up! So much for thinking my kids don’t eat it! ((SHRUG))
Everyone tried it and BOTH of my girls ate it. Joe tried 1 piece and thought it was OK……but that’s to be expected since he doesn’t love veggies! My cousin Amanda thought it was delicious, and we had a surprise dinner guest (my best friend who came over to get ready for dodgeball) and she thought it was delicious too! It’s a keeper in this house!!! Thanks Lisa!!! Because it was a dodgeball night I had to make something quick and easy so I made chicken cutlets and biscuits with it!
Roasted Cauliflower
Ingredients
1 head of cauliflower
2-3 cloves of garlic, peeled and coarsely minced
Lemon juice from half a lemon
Olive oil
Coarse salt and freshly ground black pepper
Parmesan cheese
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Preheat oven to 400°F.
Cut cauliflower into florets and put in a single layer in an oven-proof baking dish.
Toss in the garlic.
Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil.
Sprinkle with salt and pepper.
If the oven hasn’t reached 400°F yet, set aside until it has.
Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown.
Test with a fork for desired doneness.
Fork should be able to easily pierce the cauliflower.
Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.
ENJOY!
~gianna~
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