I love cauliflower, so here is a lovely light, easy side dish of roasted cauliflower to add to your next meal. Unlike the cauliflower gratin I recently made which is heavy and labour intensive, these roasted cauliflower florets are very easy to throw together and have an extremely delicate flavour. The sugars in the cauliflower caramelizes to produce a sweet and nutty taste which is enhanced by the lemon and salt.
Try this crispy cauliflower recipe with your next chicken roast, or light vegetarian meal with hummus and tabouli. Any leftovers you have are fabulous turned into a soup the next day with some caramelized onions.
Crispy Cauliflower with Lemon and Salt(serves 4)
Preheat oven to 425F. Wash and dry cauliflower and break into large florets. In a bowl toss cauliflower with 2 tablespoons olive oil, the zest of the two lemons and a healthy sprinkling of salt. Toss well. Distribute evenly on a cookie sheet and put in the oven. Check every ten minutes, when it starts to brown, flip cauliflower over and squeeze half a lemon worth of juice over top. Continue cooking cauliflower, flipping every ten minutes or so and adding lemon juice until it is crisp tender and slightly browned all over. Remove from oven and squeeze over remaining lemon juice. Serve hot.