Oven Roasted Cauliflower
- 6 cups uncooked cauliflower florets (about 1 large) cut small
- 3 garlic cloves, chopped
- 1/4 cup olive oil
- kosher salt and fresh pepper
- juice of 1/4 lemon
- 1/4 cup Parmigiano Reggiano, freshly grated
- Preheat oven to 450°F.
Combine cauliflower, olive oil, lemon juice, garlic, salt and pepper well so all the florets are coated and seasoned.
Place in a large shallow roasting pan and place in the center of the oven.
Roast for about 25-35 munites,
turning florets occasionally so they are evenly cooked.
Remove from oven and top with Parmigiano Reggiano and additional salt and pepper if needed.