Roasted Greek Cauliflower
I have a confession to make, I don’t like cooked cauliflower, there I said it. I’d go on about how my mother would boil it until it was smushy and how it gave off the funkiest odour when she cooked it but it would upset her, so I’ll skip that part. What I will say is roasted cauliflower coated in the marinade from my Greek Potatoes recipe (given to me by my Greek friend’s mother) is absolutely insane yummy!
Serves 4
The juice of half a lemon
2 tbsp extra virgin olive oil
3 Cloves garlic, crushed
5-6 Sprigs of fresh oregano, leaves only, chopped or 1 tsp dried
½ tsp salt
¼ tsp pepper
1 small head of cauliflower, broken up into florets and cleaned
Preheat your oven to 425.
In a large bowl, mix together the lemon juice, olive oil, garlic, oregano, salt and pepper.
Once mixed add in the cauliflower florets; mix well.
Make sure the cauliflower is evenly coated.
Let the cauliflower sit in the lemon mixture for five minutes and then pour the entire contents of the bowl onto a baking sheet in an even layer.
Roast for 20 – 22 minutes until the cauliflower pieces are tender and slightly charred.
Taste and adjust seasoning.
Notes:
- Words can’t express how good this dish is!!
