Roasted Cauliflower Recipe
extra virgin olive oil, lemon, Fresno chilies, Parmigiano Reggiano
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Cauliflower
Preheat your oven to 425°F (220°C). Remove the leaves and stem from the cauliflower and cut it into florets.
- 2
Season the Cauliflower
In a large mixing bowl, toss the cauliflower florets with extra virgin olive oil, salt, and black pepper until evenly coated.
- 3
Roast the Cauliflower
Spread the cauliflower in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until golden brown and tender, turning halfway through.
- 4
Prepare the Fresno Chilies
While the cauliflower is roasting, thinly slice the Fresno chilies and set aside.
- 5
Finish the Dish
Once the cauliflower is done roasting, remove it from the oven. Squeeze fresh lemon juice over the top, sprinkle with sliced Fresno chilies, and add the grated Parmigiano Reggiano.
- 6
Serve
Serve immediately while hot and enjoy your roasted cauliflower!
