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  • 1 small or medium head of cauliflower
  • 1/4 cup extra-virgin olive oil
  • 1 clove garlic
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup grated Parmesan
  • Parsley optional

Preheat the oven to 500 degrees F.  Press (or mince) garlic clove.  Soak garlic in 1/4 cup of extra-virgin olive oil.  Separate cauliflower florets. Toss in casserole or roasting pan.  Sprinkle lemon juice over cauliflower followed by garlic/olive oil.  Add salt and pepper.  Roast in over for 15 minutes stirring occasionally for even cooking.  Remove and top with parmesan cheese (and parsley).