Roasted Cauliflower

Whenever i go to the grocery store, I take with me a prepared list.  There are very few things in life that I am meticulous about....very, very few things.  For some reason, something as little as "the grocery list" has managed to weasel it's way into this small amount of things.  I have a small notepad on the counter at all times and whenever anyone thinks of anything they may need from the store they jot it down on that notepad.  Right before I leave for shopping, I sit down with the list a rewrite it making sure it is in the exact order of the path I travel in the store.  Some people say this is crazy, ridiculous, even annoying. 

Say what you want...I find this method pays off in two major ways....a). I spend very little time in the store.  Because everything is in order, I do not waste any of my time back tracking for forgotten items.  b). I rarely buy any impulse items.  I keep my nose plugged to that list and hardly stray from buying the items that are not on there.

Now, sometimes...something as pretty as this catches my eye:

Cauliflower was not on my list.  But there was no way I could pass these up.  They were sooo pretty.  Pretty enough to make me crave roasted cauliflower.  I figured they were pretty enough to make my 8 year old crave roasted cauliflower as well.  She loved it.  Like the old saying goes.."You eat with your eyes first..."

What you'll need:

2 heads cauliflower..They can be white, but way more fun if you find the pretty colored ones

1/3 cup extra virgin olive oil

Kosher Salt and Black Pepper

2 cloves garlic, minced

1 large lemon, juiced

Freshly shredded Parmesan cheese (as much as you want)

Preheat your oven to 450 F.  Cut your cauliflower florets off and place them in a large roasting pan or saute pan that can be put in the oven. 



Drizzle the florets with the olive oil.  Sprinkle liberally with salt and pepper, add your minced garlic and lemon juice.  Toss everything so that all the florets are coated and everything is mixed.

Place in the oven and roast for 20 to 25 minutes until florets are tender.  Remove from the oven and sprinkle with freshly shredded Parmesan cheese. 

So, so yummy.  I loved every last bite and discovered a new way to get my little one to eat vegetables.  I guess she'll eat anything pretty :)

Enjoy