Monday, March 31, 2008

Stephen's Oven-Roasted Cauliflower

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Here's a different approach to cooking cauliflower from my talented son, Stephen Loase, of Los Angeles (pictured on keyboards). The lemon juice gives the cauliflower a nice tangy taste. You can hear Stephen's band and the music he composes on

1 large cauliflower, about 2 pounds, cut into 1 1/2- inch flowerets
1/3 cup extra-virgin olive oil
2 1/2 T lemon juice
1 1/2 tsp finely chopped fresh rosemary leaves
1 1/4 tsp kosher salt
1/2 tsp pepper
1 1/2 tsp minced garlic

Preheat the oven to 375 degrees. In a large bowl, combine all of the ingredients except the garlic. Toss to mix well and place in a large baking dish or shallow roasting pan. Place the pan in the oven and roast the cauliflower, turning once or twice, until tender and caramelized around the edges, 30 to 35 minutes. During the last 5 minutes of cooking, stir the garlic into the pan. Remove the pan from the oven and serve immediately.

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