Who knew cauliflower could taste so good!

With all of the wonderful fresh produce we get from our food drop every other week, I have been on the look out for equally wonderful recipes. I have never been much of a cauliflower fan but Eric loves it. We had 3 heads of cauliflower in our fridge and I went hunting for how to spruce it up before it went bad. I hit the jackpot! In the past 2 weeks, I have made this recipe 3 times!

I found this recipe on pinterest which was pulled from a blog titled My Kitchen Escapades: 
http://www.mykitchenescapades.com/2013/01/garlic-parmesan-cauliflower.html.

Here is the recipe:

                                    

Garlic Parmesan Cauliflower
recipe adapted from One Perfect Bite
1 large head of cauliflower, cut into florets
4 large cloves of garlic, minced (I use a microplane)
1/4 C extra virgin olive oil
2 Tb fresh lemon juice
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 C freshly grated parmesan cheese

1.  Preheat oven to 450 degrees.  In a large bowl, combine all the ingredients, except for the parmesan cheese.  Mix well until all the seasonings are evenly distributed over the pieces of cauliflower.  Pour the mixture evenly onto a large ungreased jelly roll pan and spread out so the cauliflower is in a single layer.  This is very important so don't crowd your pan!  Use two pans if you don't have a large enough pan to put it all on at once.  Roast in the oven for 25 minutes.
2.  Remove from the oven and sprinkle on the parmesan cheese.  Put back into the oven for another 2-3 minutes.  If you would like to serve this in a nice dish, transfer the cauliflower into a serving dish before adding the cheese, then put the pretty dish in the oven for the 2-3 minutes.

The last time I made this, the head of cauliflower was a bit on the small side. I would recommend reducing the amount of olive oil you use. We also were out of lemons and I bravely tried limes. It was just as good! Because we have not had fresh parmesan, we have not used it and do not miss it! I look forward to seeing how this would work for broccoli as well :)