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Showing posts from February, 2014

Roasted Lemon Basil Cauliflower

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Or as we like to call it in this house "crackflower" because it is so ridiculously tasty you just can't stop eating it.

Even my 5 year old pickiest eater on the planet asks for seconds.

Simple enough you will wonder why you ever bothered to prepare cauliflower any other way.

And so good you will question whether it is healthy or sinful.

1 head cauliflower - chopped into florets1-2 Tbsp olive oilJuice from 1 lemon1-2 cloves minced garlic1 tsp basil1-2 Tbsp fresh grated parmesan cheeseFresh cracked black pepper and sea salt Wash and chop up cauliflower into florets and throw in a bowl.

Drizzle with olive oil (I always eyeball it depending on the size of the cauliflower head but 1-2 tablespoons should do).

Add all ingredients and stir until everything is nicely and evenly coated.


Line a baking sheet with aluminum foil for easier cleanup.

Roast at 425 degrees for 20-25 minutes until desired crisp-tenderness. We like it ever so slightly browned and caramelized.

Devour and en…