Cauliflower is such a versatile vegetable. Regular readers of this blog will know all the things that I do to cauliflower. I rice it and mash it and in some cases break it down into very little pieces. Often I will steam it.
I was once in my doctor’s office and as she works in a teaching hospital, she had a med student shadowing her. After giving me an exam, she sicked him on me to give me the speech about losing weight. He started on this story about when he gets together with his family they all cook such good food. But little changes in the dishes can really go a long way. For instance, with the cauliflower, his family used to pour cheese over it. He continued that just by skipping the cheese, and other minor substitutions, someone could go a long way to eating healthier.
All I could think was – I never have cheese with my cauliflower. Why don’t I? I just have it steamed. Cheese really sounds like it would be great on it. Maybe I should put cheese on it the next time I make it.
I don’t think this was his intent, but he gave me a great idea to eat less healthy. This, unfortunately is not that recipe, but a great one never the less.
Roasting any vegetable brings out great flavor.
OK. There is some cheese here, but it is not poured on top.
Break it apart and coat with spices, olive oil and a little lemon juice before it goes in the oven.
When it comes out, add some grated cheese.DO NOT POUR IT ON. 
Roasted Cauliflower
Cook Time: 28 minutes | Makes: 4
Ingredients:
- 1 head of cauliflower
- 2-3 cloves of garlic, peeled and coarsely minced
- Lemon juice from half a lemon
- Olive oil
- Coarse salt and freshly ground black pepper
- Parmesan cheese
Directions:
1 Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn’t reached 400°F yet, set aside until it has.
2 Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.
Yield: Serves 4.
Source: http://www.simplyrecipes.com/recipes/roasted_cauliflower/
