Parmesan Roasted Cauliflower

15 Jun

This was a simple and delicious side dish.  The slightly charred, golden brown bits of the cauliflower were salty with a touch of bite, while the rest of the cauliflower was meltingly tender.  This dish receives bonus points because the aroma of the roasting cauliflower was intoxicating.  The slight citrus hint of the lemon and heat of the red pepper flakes elevated this simple dish to something truly spectacular.

Parmesan Roasted Cauliflower

1/2 head cauliflower, cut into florets

2-3 tbs. olive oil

1/2 lemon, juiced

2-3 tbs. Parmesan cheese, freshly grated

1/2 tsp. crushed red pepper flakes

Kosher salt and freshly cracked black pepper

Preheat oven to 400º.

On a sheet pan, toss together cauliflower, olive oil, lemon juice, 1-2 tbs. Parmesan, crushed red pepper flakes, kosher salt, and freshly cracked black pepper.

Roast 30-40 minutes, tossing once.  Check for desired consistency with a fork.  Top with remaining Parmesan.

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