Ever since my mum made her famous roasted vegetable lasagna (I’ll post the recipe soon – if she gives me permission..) I have been obsessed with roasting vegetables. Roasting them gives the vegetables this strong, delicious taste that I can’t explain. Even if you don’t like vegetables or cauliflower, I PROMISE you that you won’t be able to resist them! (If you make them and still don’t like them, send them over to me and I’ll be happy to eat them for you)
This recipe is so simple yet extremely delicious and good for you.
What you’ll need:
– 5 lemons
– 2 heads of cauliflower
– Salt & pepper
– Olive oil
– Large bowl or large Ziploc bag
Squeeze the juice out of your 5 lemons into a bowl and place to the side.
Wash and cut your cauliflower into bite size pieces and place either into your large bowl or Ziploc bag. Next, pour the lemon juice over the cauliflower evenly and mix. Add about 1 tsp of salt and 1 tsp pepper (or to taste) and 2 – 3 tbsp olive oil. If you do this in a Ziploc bag, shake thoroughly. If you are using a bowl, mix until all of the cauliflower is covered in lemon-y goodness.
I let mine marinate in the fridge overnight, but you can roast them whenever you’re ready. Doing it overnight doesn’t make a huge difference, so don’t feel obligated to do so!
Once you’re ready to roast, place the cauliflower in a non-greased glass baking pan. Roast for 30 mins at 425 degrees. I mixed mine around every 10 minutes or so, so the lemon juice was being absorbed. Remove when they have a golden brown colour.
You can serve them as they are, or blend them to make a lemon cauliflower purée!
I love roasting cauli. I would say that it brings out a sweetness in the vegetable that you might not otherwise be able to appreciate.
Try the same thing with Brussel sprouts substituting lemons for fresh garlic and in the last 10 minutes of cooking drizzle with some real maple syrup. Yummy.
Reblogged this on strictlyrowie's Blog.
WOW! That sounds so delicious… can’t wait to try it.