If you haven’t figured it out by now, I love roasting vegetables. Roasting makes any vegetable better. Ok, maybe not iceberg lettuce, but you catch my drift. There’s just no better flavor than that caramelized sweetness that comes from roasting.
Lately with my schedule it’s been all about simplicity. Quick and easy does it these days. This dish is no exception.
This bright, simple side dish goes well alongside any protein. As you saw the other day, I served this up with Cracklin’ Chicken (shown below) and a Warm Tomato Eggplant Relish.
Caramelized Cauliflower
Prep time
Cook time
Total time
Author: Alicia Shaw
Serves: 2
Ingredients
- 1 small-medium head cauliflower, cut into florets
- 2 tablespoons olive oil
- ¼ teaspoon each, salt and pepper
- 1 lemon, juiced (about 2-3 T juice)
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat oven to 425 F.
- Toss cauliflower with olive oil, salt and pepper on a baking sheet. Spread into one even layer.
- Bake for 20 minutes. Flip cauliflower. Bake 10 more minutes.
- Remove from oven and toss with lemon juice and parsley.
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