Katie Lee’s Roasted Cauliflower

Cauliflower is one of those vegetables that can be kind of boring on its own, but with a little help, it can have its own pizzazz. The garlic, lemon juice, capers, and red pepper give this recipe a decidedly Mediterranean flair. I usually serve it alongside roasted fish.

1 medium head of cauliflower, cut into bite-size florets (about 5 cups)
1/4 cup olive oil
1 garlic clove, thinly sliced
1 tablespoon fresh lemon juice
1 tablespoon capers, rinsed and drained
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
1/4 cup grated Parmesan cheese

Preheat oven to 450 degrees. In a small bowl, combine the olive oil, garlic, lemon juice, capers, salt, pepper, and red pepper. Place cauliflower in a roasting pan and mix with the olive oil mixture. Roast for 15 to 20 minutes, stirring occasionally. Remove from oven and top with Parmesan. Roast an additional 1 to 2 minutes, until cheese is melted.

YIELD: 4 SERVINGS
PREP TIME: 10 MINUTES
COOK TIME: 20 MINUTES