This is a fantastic and incredibly simple vegetable side dish. This is a healthier version of a childhood favorite that was a staple in our house: fried cauliflower. I credit my cousin Zeina for providing me with this healthier roasted version when I happened to mention how much I had loved the fried cauliflower from years gone by. I was at first skeptical that a roasted version would be as good but I was happily proved wrong the first time I made this. And only four ingredients are needed.
cauliflower florets, about 1 to 1.5 lbs (the first time I made this dish, I only used 12 ounces of florets and I was immediately disappointed when I started eating it that there wasn’t more. Trust me, you’ll want more of this!)
2 Tbs olive oil
salt (sea salt preferably but regular will do the trick)
juice from half of a lemon
Pre-heat oven to 400 degrees.
Place cauliflower on baking sheet and cut any large pieces into more medium-sized pieces so that the pieces cook uniformly; spread the pieces out evenly on the pan.
Drizzle two tablespoons of olive oil over the cauliflower.
Now salt the cauliflower liberally.
Now, for getting your hands messy. Massage the oil and salt all over the cauliflower with your hands. You may not feel like everything is sufficiently coated with oil but don’t worry; it doesn’t take much to get a thin coating on the cauliflower.
Place the pan in the oven and bake for 45 minutes. The cauliflower, when done, should be lightly browned and softened. If you prefer the cauliflower crunchier, you can cut five or ten minutes from the cooking time.
Take the baking sheet out of the oven and sprinkle the juice of half a lemon over the cauliflower.