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Roasted Cauliflower Florets
from the kitchen of Sharmagne Leland-St. John

1 large head cauliflower, trimmed and cut into florets
3 large cloves garlic, thinly sliced
14 cup extra virgin olive oil
2 tablespoons lemon juice
12 teaspoon salt
14 teaspoon freshly ground black pepper
2 tablespoons Parmesan cheese, freshly grated

Preheat an oven to 450º F.

Place the cauliflower florets and garlic in a large bowl.
Drizzle the olive oil and lemon juice over the cauliflower/garlic.
Season with salt and pepper. Toss mixture to coat. Spread into an
even layer in a casserole dish

Roast in preheated oven for approximately 15 minutes, turn the
cauliflower, and continue roasting for an additional 10 minutes
or until soft. Sprinkle with the Parmesan cheese and serve.


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