Recipe by cherrybaum
"This delicious side dish roasts fresh cauliflower with garlic and lemon juice before a finish of Parmesan cheese delivers tasty vegetables to your table."
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(about 2 1/4 pound) cauliflower, trimmed and cut into florets
3 large cloves
garlic, thinly sliced
ground black pepper
grated Parmesan cheese
Definitely enjoyed this, a nice way to serve cauliflower without drenching it in cheese sauce. It did take longer to cook than the recipe called for.
Not a fan of this , cauliflower texture was too rough for me. I'd rather boil and mash it to make a great mashed potatoe substitute.
Need to add a tsp of cinnamon and cut the carrots in half. Also added five packets of trivia.
This recipe was good. The parm cheese addition at the end is important as it adds alot of flavor. Also, either my oven wasn't working properly, or it needed more time to cook. I expected it to be a little softer. I only used about 1/2 the salt, as it seemed like too much for my taste.
Very nice, another mentioned to boil or mash, but that is so different - as when you roast, the cauliflower browns it gets sweeter - In Lebanon they will make a dip of olive oil, lemon and garlic with a little salt and pepper, just delicious!
This is delicious and I didn't even have cheese to put on it.
Roasted cauliflower is one of our favorites. We loved this more than the recipe with Balsamic vinegar. I left out the salt as the lemon juice gives plenty of flavor. Yum!
I loved this recipe and so did my kids! We've tried it with and without the Parmesan cheese and we prefer without. ????
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 86
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