Roasted Cauliflower Recipe
extra virgin olive oil, lemon, chilies, Parmigiano Reggiano
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Ingredients
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Method
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- 1
Prepare the Cauliflower
Preheat your oven to 425°F (220°C). Remove the leaves and stem from the cauliflower head and cut it into florets. Aim for uniform sizes to ensure even cooking.
- 2
Season the Cauliflower
In a large mixing bowl, combine the cauliflower florets with the extra virgin olive oil, salt, and pepper. Toss well to ensure all florets are evenly coated.
- 3
Add Chilies
Finely chop the red chilies (you can remove the seeds for less heat) and add them to the bowl. Toss again to distribute the chilies throughout the cauliflower.
- 4
Roast the Cauliflower
Spread the seasoned cauliflower florets on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until the cauliflower is golden brown and tender, flipping halfway through.
- 5
Prepare Lemon and Cheese
While the cauliflower is roasting, zest the lemon and then cut it in half. Grate the Parmigiano Reggiano cheese and set aside.
- 6
Finish the Dish
Once the cauliflower is roasted, remove it from the oven and squeeze fresh lemon juice over the top. Sprinkle with lemon zest and the grated Parmigiano Reggiano cheese while still hot. Serve warm.