Let’s talk side dish vegetables. With a ripening/harvesting date range of October through November, Long Island cauliflower is not only local, but freshly seasonal for this time of year. Now, cauliflower is most often seen on the table in a steamed or pureed form relatively unseasoned, and most people consider it rather bland.
But anything would be bland if you put no effort into it. If like many people, you steam cauliflower florets too long, letting their natural flavor dissipate, the resulting dish will be bland. But, we will infuse our cauliflower with so much flavor that it will stand up nicely next to the main dish it accompanies.
We will be roasting our cauliflower… sounds dangerous? Read on!
- 1 head of cauliflower
- 2-3 cloves of garlic, peeled and coarsely minced
- Lemon juice from half a lemon
- Olive oil
- Coarse sea salt and freshly ground black pepper from your peppermill
- Parmesan cheese
As there is likely to be a large bird in your oven, cut cauliflower into florets and put in a single layer in a shallow baking tray. Toss in the garlic. Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper.
Place the tray in the oven. Let this roast in the oven for about 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower.
Remove from oven and transfer to a warm casserole dish. Sprinkle generously with Parmesan cheese. Serve immediately, or cover and leave in warm oven till its time to take it to the table.