Roasted Cauliflower





  1. Preheat oven to 425°.
  2. Spread 1 tablespoon olive oil over the bottom of a cookie sheet or a 13-inch cast iron skillet; set aside.
  3. In a large bowl whisk the ¼ cup olive oil, minced garlic, lemon juice, balsamic vinegar, salt, and black pepper; set aside.
  4. Trim any leafy stems from the head of cauliflower and break head into small to medium-sized florets.
  5. Add florets to marinade.
  6. Toss the cauliflower florets with the marinade until coated.
  7. Spread the cauliflower onto the cookie sheet or the cast iron pan in a single layer.
  8. Bake for about 30 to 40 minutes, tossing once halfway through the baking time.
  9. Roast until the cauliflower is tender and nicely browned.
  10. Serve.

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