Our all-time favorite way to eat cauliflower. It doesn't make it off the pan. Perfect balance of flavors, the lemon adds the perfect touch. Roasting brings out the natural sweetness of cauliflower.
Parmesan Roasted Cauliflower Recipe with Lemon
1 medium cauliflower cut into florets (about 5 cups)
1 Tbsp olive oil
1/2 tsp chopped fresh thyme leaves OR 1/4 teaspoon dried thyme
1/2 tsp kosher salt
1/4 tsp fresh ground black pepper
1/2 oz grated parmesan cheese (apprx 1/3 cup)
1 tsp lemon zest
Juice from half a lemon
Heat oven to 425 degrees F. Line large baking sheet with parchment paper.
Add florets to large bowl, top with olive oil, thyme, salt and pepper. Toss until florets are well coated. Spread out into a single layer.
Bake cauliflower about 20 minutes until tips and edges have turned golden brown, stirring and rotating halfway through baking.
Scatter parmesan over cauliflower and place back into the oven for 5 minutes until cheese has melted and begins to brown. Remove from oven and scatter with lemon zest and juice on top.
No comments:
Post a Comment