Roasted Cauliflower

The other week I was looking through my recipes and I found a recipe for roasted broccoli.  Sounded good, but I had cauliflower in the fridge.  The recipe was simple and tasty so I substituted the cauliflower for the broccoli and added a bit of paprika to add color and a little smokiness.  This created an amazing side dish that I will be making a lot more of.

The cauliflower got a really nice color and the tips of the florets caramelized nicely to give a great flavor.

Roasted Cauliflower

• 1 cauliflower head
  
• 4-5 cloves of garlic, rough chop
• 1 tbs lemon juice
• 2 tbs olive oil
• 1 tsp paprika
• 1/2 cup freshly grated Parmesan cheese
• Kosher salt and freshly ground black pepper

Preheat oven to 400°F.

Wash the cauliflower and then cut it into bite-sized florets.  Place the bit-sized florets into a 13×9 baking dish.

Sprinkle the garlic, lemon juice, paprika, salt and pepper over the cauliflower.  Drizzle the olive oil over the top of the florets and then toss to fully coat the cauliflower.

When the oven is fully heated place the pan in the oven and cook for 30-35 minutes.  Cook until the tips of the cauliflower start to brown.  When you see the tips starting to brown test the cauliflower with a knife or fork for doneness.  The last thing you want is a nice looking cauliflower that it crunchy.  Don’t worry, if the cauliflower are not done but are starting to brown too much, cover with aluminum foil and continue to cook for another 5 minutes.  The aluminum foil with help keep the color with out over browning and yet still allow the cauliflower to cook.

When the cauliflower is fully cooked remove it from the oven and then cover with with the shredded Parmesan cheese.  Serve family style with your favorite main dish.