Fresh veggie sides are standard in our rotation. Uncomplicated, basic,
on-hand seasonings with a single seasonal piece of produce can easily and quickly transform something seemingly standard into a beautiful compliment to whatever you’re serving for dinner. I love cauliflower, and I think it doesn’t get the credit it deserves. It goes well with a whole host of proteins and pastas, and can replace lots of carby or starchy components you like but don’t actually need (here‘s just one example). It can hold up to strong spice flavors as a sturdy base, too. This simple recipe allows each of the ingredients to shine – you can easily identify each component, but they’re not competing with each other at all. Serve alongside steak or roast chicken or salmon or lasagna or almost anything, really. How’s that for a poetic set-up? And for what it’s worth, this recipe calls for a head of cauliflower that you’ll cut up into florets. You can certainly buy the bag of pre-cut florets, but it’s cheaper to buy a whole head, and usually fresher that way. Plus, it’s really not that big a time saver to have the pre-cut kind. It takes a few minutes to cut a head of cauliflower down. Again, for what it’s worth. Anyway… Here you go.
WHAT YOU NEED
* 1 small head of cauliflower
* 2T olive oil
* 1-2T garlic powder
* 1T grated parmesan cheese
* juice of 1/2 a lemon
* small handful of fresh parsely, chopped
WHAT TO DO
Preheat your oven 400F. Line a baking sheet with foil and set aside.
Cut the cauliflower down into florets, removing all leaves. Put the florets into a medium-sized bowl, then add the rest of the ingredients and mix together to make sure everything gets covered with everything else.
Pour the cauliflower onto the prepared baking sheet and move around so there’s a single layer. Bake at 400 for 20 minutes, then turn the broiler on high and cook another 3 minutes.
Transfer the cauliflower into a serving bowl and add the chopped parsley. Mix carefully and serve hot. Bright and lemony, garlicky goodness, and rich parmesan flavor flecked with the crisp bite of fresh parsley–all of it showcased equally and balanced beautifully on a bed of fresh cauliflower. Perfection.