Tuesday, September 25, 2007

Roasted Cauliflower



Something about this dish makes me forget about carbs - since the only thing we had with it were M’s delicious boneless pork chops (brined, then seasoned with salt, pepper, and italian spices and seared, finished in the oven, and eaten with a little pan sauce/gravy... yummm!) and a glass of wine.

I took 1 ginormous head of cauliflower and cut it up into smallish florets. Into a 9x13 baking dish with the following: 1 sliced tomato (slices then cut into quarters), juice of 1 juicy lemon, 4 cloves of garlic cut into thick slices so they won’t burn to a crisp, some white pepper, several drizzles of olive oil, salt and 1/4 cup of Parmesan. Into a 400 degree oven for 30 minutes, remove and stir everything up, put it in for 30 minutes more or until fork tender.

This is a super easy dish... I love how the tips of the florets get a bit carmelized, bringing out the earthy sweetness in the cauliflower.

Who needs carbs?

1 comment:

Deb said...

I love roasted cauliflower. Interesting take on it with the tomato.