Irresistible Oven Roasted Cauliflower -

When I create a dish I really like, I eat it everyday for a week…or two.…so when it finally comes up on my list of things to blog about, I’m usually at the point where I never want to eat it again, so I skip it. I am not going to let that happen this time. This cauliflower dish is too delicious to not share. Plus I know that there are few vegans who visit my blog, so this recipe is for you all also.

I researched cauliflower recipes over the holidays and discovered that many contain cheese and cream. While nothing is wrong with that (at all, at all), during the week I choose light and healthy meals in an attempt to be able to fit comfortably in my work clothes. That’s the truth..The whole sad truth…[What happens on weekends is a whole other story..]….Sometimes we need a few very simple, healthy dishes in our arsenal to enjoy after a period of gluttonous behavior…like say…uhm…weekends….or holidays….

For this dish, I made a simple dressing using lemon juice, extra virgin olive oil, salt and pepper, tossed the sliced cauliflower(no big chunks here) in the dressing, placed it on a single layer on a baking sheet and broiled it until it became dark golden brown….the color of food love and yumminess.

You may also add garlic, but I chose not to because I was in my minimalist mode at the moment…or maybe I was too exhausted from making dinner that evening (rib roast, fried rice, salad) and burgers for the kids for lunch the next day…Extracting the garlic from the refrigerator and grating it would have been the straw that broke the camel’s back, if you know what I mean…..I didn’t miss it…still never add it.

This irresistible side tastes like fried cauliflower without all the grease! I’m crazy about it and enjoy it frequently during the week with quinoa salad for lunch.

Hope it becomes part of your repertoire too…

Roasted Cauliflower

1 head organic cauliflower, trimmed and florets sliced (small or medium)

1 tablespoon extra virgin olive oil

1 teaspoon Himalayan salt

Juice of 1/2 large lemon (2 tablespoons)

1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil, divided (for brushing pan and cauliflower)

Preheat oven to 450F.

Cut large stem off cauliflower.

Wash under running water. Drain or dry thoroughly.

Slice cauliflower florets in half (thirds if possible). Cut into similar sizes for even browning.

Make dressing: In a large bowl squeeze the juice of half of a large lemon(2 tablespoons). Add olive oil, salt and freshly ground black pepper.

Whisk to mix until cloudy..

Could anyone figure out why this eggy is so sad? I didn’t do it..I swear…

Add dressing to cauliflower and toss gently to combine.

It really upsets me to see such a forlorn face…

Raw Foodists: Eat now!…It’s quite delicious uncooked too..

Brush a baking sheet with oil.

Spread the cauliflower in single layer on a baking sheet, flat side down.

Brush top of cauliflower with a little more olive oil (about 1 teaspoon)
Do not include any “water” that has collected at the bottom of the bowl.

[I do not add the small bits of cauliflower, I eat them or add them instead to a salad since they brown much quicker than the bigger pieces…]

OPTIONAL: Cut one-half of the lemon in thin slices. Place the lemon slices on top the cauliflower. The lemons add more lemon flavor….and I like eating the lemons too.

Place the pan in the oven and roast until cauliflower is golden brown [checking and turning after 10 minutes], about 15-30 minutes–depending on your oven...

Pay close attention after the 10 minute point, as they brown very quickly after that.

…like the pic below…

If this happens, be prepared for hate mail from your “perfect” family and frenemies..