Roasted Lemon Basil Cauliflower
Update 2023: Can't believe I started this blog over ten years ago. We still make this recipe at least once a week. Not lying. You should try it. I'm not a recipe blogger in the traditional sense ... I focus on glass color recipes. But you may find a couple foodie recipes here too because I like to experiment in the kitchen as much as I experiment in the studio.
Or as we like to call it in this house "crackflower" because it is so ridiculously tasty you just can't stop eating it.
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 florets
- 1-2 Tbsp olive oil
- Juice from 1 lemon
- 1-2 cloves minced garlic
- 1 tsp basil or herbs de provence
- Fresh cracked black pepper and sea salt
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 25-30 minutes until desired crisp-tenderness. We like it ever so slightly browned and caramelized.
Devour and enjoy.