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Oven Roasted Cauliflower


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Rate this recipe 4.2/5 (5 Votes)


  • 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.



Step 1

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.

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