Roasted Cauliflower

American Girl Cooking, p. 119

1 head cauliflower (about 1 ½ pounds)

3 tablespoons olive oil

½ teaspoon salt

Grated zest of 1 lemon

Preheat the oven to 425F.

Trim off and discard the green outer leaves, and then cut the cauliflower from top to bottom into quarters. 

Cleaning the cauliflower is satisfying in a deleting-emails kind of way.

Cut the core from each quarter, and then cut the cauliflower into medium florets.

Arrange the cauliflower in a single layer on a rimmed baking sheet and drizzle with the olive oil. Sprinkle with the salt and toss until the florets are evenly coated with oil.

Roast the cauliflower until golden on the bottom, about 15 minutes. Remove the baking sheet from the oven and use a wide metal spatula to turn over the florets. Continue to roast until tender and golden on the second sides, 10 to 15 minutes longer.

Remove the baking sheet from the oven and transfer the cauliflower to a platter. Sprinkle with the lemon zest, toss to combine, and serve right away.

Lemony freshness.

Served with a breaded stuffed chicken breast courtesy of Meijer and some Banana Bread.

My Rating: 4/5 "I'm always down for roasted veggies, and this was a pleasant one. (You can't taste the lemon zest much, but you can tell it's there.) I think it had me roast things a little too long, as evidenced in the photo above. But it still tasted good despite the char!"