Garlic and Lime Roasted Cauliflower
Dan Eley
1 head of cauliflower (cut into florets, about 5 to 6 cups of florets)
4 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
3-4 garlic cloves(crushed and minced)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated parmesan cheese
Heat the oven to 425 F. Line a rimmed baking sheet or roasting pan with foil.
Cut the cauliflower into florets.
In a medium bowl, whisk the olive oil with the lime juice, garlic, salt, & pepper.
Add the cauliflower florets and toss to coat thoroughly.
Spread the florets in the baking pan.
Bake for about 15 to 20 minutes, or until tender and browned, turning about halfway through the cooking time.
About 5 min before done, sprinkle with parmesan cheese |
