Of all things. Chou-fleur. The humble cabbage flower.
He doesn’t like it with ranch dressing on the side, nor blanketed under cheese sauce. No, Mr. Picky is a cauliflower purist. That, of course, is no surprise to anyone who knows his eating habits. I don’t mind raw veggies, and the truth is that they’re most nutritious in their native form–but every once in awhile, I feel the need to jazz up the cauliflower just a little. Like this.
1 head of cauliflower, separated into florets
3 cloves of garlic, minced
Juice of half a lemon (Zest that lemon!)
Salt and freshly ground black pepper
Preheat the oven to 400 degrees.
Place the cauliflower florets in a large bowl. Toss in the minced garlic. Sprinkle the lemon juice over cauliflower and drizzle with olive oil. Stir to coat all the florets with oil.
Spread the florets in a single layer on a cookie sheet or in a baking dish. Sprinkle them with salt and pepper.
Roast, uncovered, for 25 minutes, until the tops are lightly browned and the cauliflower is easily pierced with a fork. Remove from oven and sprinkle generously with Parmesan cheese. Baked for 5 minutes more, then serve immediately.