We had a head of cauliflower in the house that was just calling out to me to be cooked. It lent itself perfectly to this nice roasted cauliflower recipe that I put together.
The garlic gives it tons of flavor and the lemon adds a nice, tangy zing. The fresh dill builds the flavor even more and gives the recipe another taste dimension.
The cauliflower is good hot from the oven, but I like it room temperature even more. It makes great side dish or a very appealing appetizer.
- 1 head cauliflower
- 5-6 stalks fresh dill weed
- about 5 cloves garlic, diced
- 1-2 Tbsp olive oil
- Juice from 3/4 lemon
- dash mace powder
- black pepper (to taste)
- salt (to taste)
Wash the cauliflower head and cut into small sections.
Toss the cauliflower in a bowl with the olive oil, diced garlic, mace powder, juice from 1/2 lemon, pepper, salt and chopped dill weed.
Place the cauliflower on a baking tray or sheet and bake in the oven at 350F until golden brown on the outside and tender, probably at least 20 minutes, depending on the size of your pieces.
Remove the tray from the oven, sprinkle the cauliflower with juice from another 1/4 lemon or so and serve.
The cauliflower is good hot from the oven, and – I believe – even better at room temperature.