Recipe: Roasted Cauliflower

ROASTED CAULIFLOWER

1 Head Cauliflower
4 Tablespoons Olive/Canola Oil
1 Lemon, Zested and Juiced
1 Tablespoon Cumin
1 Tablespoon Garlic Powder
1 Teaspoon Ground Coriander
2 Teaspoon Salt
1/2 Teaspoon Pepper
1/4 Cup Grated Parmesan Cheese

Preheat the oven to 400 degrees and lightly grease a small baking sheet or cast iron skillet. Remove any green leaves from the cauliflower and trim off the hard part of the core. In a medium bowl, whisk together the oil with lemon zest and juice, cumin, garlic powder, coriander, salt and pepper.(You can add or change seasonings to your taste.) Use a brush or your hand to spread the marinade evenly over the head of cauliflower. (Any leftover marinade can be stored in the fridge for up to three days and used with meat, fish or other veggies.) Place the cauliflower in the prepared pan and roast until the surface is dry and lightly browned, 30-40
minutes. Let cool a bit before slicing into wedges, serve warm with Parmesan sprinkled on top.

Submitted By: Sheri Kisch

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