I am going to be brutally honest for a minute here… I am that jerk face that stands around in the grocery market for 15 minutes on her kindle looking up crazy recipes for some of the normally “obsolete” produce that we don’t here too much about recipe-wise. Yuuuup…. that is me. Hence the parsnips, collard greens, horseradish root, broccoli rabbi, etc. from past posts.
Well, now you know my dirty little secret… okay, not so much secret due to the fact that I am in the middle of the grocery store!
I have been on the search for a cauliflower recipe that was not a mash or a casserole… Low and behold, Emeril Lagasse’s roasted cauliflower! (How did I not think of this earlier???)
1 Large Cauliflower; chopped into 1″ pieces
4 Garlic Cloves; sliced thin
2 Tbsp. Lemon Juice
1/4 Cup Olive Oil
Fresh Chives; sliced
Sea Salt & Pepper
Red Wine; to drink
Preheat oven to 500.
So, I have to say that cutting up cauliflower was an interesting (and messy) experience! I found it was easiest to cut in half, then in quarters, from top to bottom right down the middle. From there, you can just snap the leafy green base off and cut into bite sized pieces relatively easy.
PHEW! (You can see there was still some of the mess that i missed cleaning up in my haste! Sorry!)
So once they are all chopped up, transfer the pieces into a casserole dish or baking sheet.
Chop up the chives, and garlic.
Grate the parmesan cheese.
Drizzle with olive oil.
Followed with the lemon juice.
Toss, then season with the garlic, sea salt, and pepper and toss once more!
Set in the center of the oven and bake 20-30 minutes, stirring occasionally to ensure they are evenly roasted.
Remove from the oven and sprinkle with parmesan cheese and chives then serve immediately!