Roasted Cauliflower

I'm used to eating cauliflower raw, steamed or pureed. I love cauliflower and will eat it any way it is prepared. But this method makes cauliflower so palatable to any but the most ardent anti-veggie. I hope this will change your mind!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  head cauliflower
• 2 -3  garlic cloves, peeled & coarsely minced
• 1  lemon
•  olive oil
•  salt and pepper, to taste
•  fresh parmesan cheese, shredded
•  paprika, garnish (optional)

Directions

1. Preheat oven to 400°F.
2. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish.
3. Add garlic.
4. Squeeze a lemon over caulifower and drizzle each piece with olive oil.
5. Sprinkle with salt and pepper.
6. If the oven hasn't reached 400F yet, set aside, until it has.
7. Place casserole dish in the hot oven, uncovered, for 15-25 minutes, until the top is lightly brown.
8. Test with a fork for desired doneness.
9. Remove from oven and sprinkle generously with shredded Parmesan and paprika for color.