You arrive late to a dinner party, eager to indulge in the delicious meal [insert family member or friend who is an amazing cook] has prepared for the evening. Cocktail hour is almost over, but before you can stomach your first glass of Chardonnay, you must grab one of the h’ordeuvres everyone is flaunting on their itty bitty napkins. You make your way to the appetizer table, but in an instant, your hopes are crushed. Amongst empty trays and dishes, a measly run-of-the-mill crudité tray stares back at you. And the only veggie left? Cauliflower. Party fail.
Needless to say, cauliflower gets a pretty bad rep. You know, with its bland taste and weird smell and everything. Believe me, I used to agree with all of the criticisms against this cruciferous vegetable. Until today, that is!
Garlic and Lemon Roasted Romanesco Cauliflower
- – 2 cups romanesco florets
- 2 tablespoons extra virgin olive oil
- 6 cloves garlic, crushed
- 1 1/2 tsp lemon zest (plus a little more, to taste)
- Sea salt and ground black pepper
Directions1. Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. 2. Place florets on the parchment paper and drizzle with olive oil and crushed garlic. Mix everything around with a spatula. 3. Grate the lemon zest over these cruciferous beauties and sprinkle with sea salt and pepper. 4. Bake for 17-20 minutes or until tender and browned. 5. Serve warm, topped with more lemon zest to taste.
Mmmmm. I can’t stop eating them!