If you’ve been following me for a while then you’ve already read about my love for roasted vegetables—especially broccoli—but this time I decided to play around with its less colorful cousin cauliflower. Since it’s such a hearty vegetable, I felt like it could handle some extra seasoning to amp up the flavor. Here I included some paprika and cayenne pepper in addition to the standard salt and black pepper. To finish it off I sprinkled it with some fresh lemon juice which brightened the whole dish and made all of the flavors dance in your mouth. I’m stating here and now that this is probably one of my favorite vegetable side dishes that I’ve ever created. So with that in mind, I think you’d like it at least a little bit too.
Ingredients:
- 1 head cauliflower, cut into florets
- olive oil
- salt
- black pepper
- paprika
- cayenne pepper
- juice of one lemon
Procedure:
- Preheat your oven to 400˚F.
- On a sheet tray or in a roasting pan, drizzle the vegetable with olive oil. Season with salt, black pepper, paprika, and cayenne pepper. Toss to coat evenly. Put in the oven and roast for about 25 minutes, until tender and lightly charred.
- To serve, remove from pan and sprinkle with lemon juice.
It’s a little too hot in most parts of the country right now to turn on the oven, so I suggest you keep this recipe in your back pocket for a cooler time. Also, stay on the lookout for the next post to see what this is served with. Until next time…
my sister loves cauliflower. she’s going to enjoy this!