Friday, 5 August 2011

Roasted Cauliflower

When asked what I was doing for tea tonight by a colleague, I was looked at as if I'd finally gone loopy-la-la when I said I was roasting a cauliflower.  But seriously, if you haven't tried this way of cooking it, you will be surprised at how nice it is.  The basic recipe is simple: cut said cauli into evenly-sized florets - not too big - and lay in a single layer on a parchment-lined baking sheet.  Now, juice half a lemon, crush a clove of garlic and mix together with a tablespoon or so of olive oil.  Spoon over the cauli, making sure each piece has some of the lemony oil on.  Season with salt and pepper, and roast in a hot oven (200C) for 20 minutes or so until nice and brown.  Have ready a tablespoon or so of freshly grated parmesan, and sprinkle over the florets as they emerge from the oven.  Tuck in.  A great, light alternative for cauliflower cheese, which is too heavy for this time of year.  You can vary the seasoning by adding some of your favourite spices - garam masala, maybe, and also a little smoked paprika is good too.  Always use the lemon juice, though, as it really makes the dish.

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