Roasted Cauliflower with Garlic, Olive Oil & Cheese

January 3, 2016

So my fabulous friend Wendy Saade from 10 Space Design sent me a recipe for this amazing dish. It was originally inspired by her Lebanese mother-in-law that makes a fried version of this (doesn’t the sound of that make you want to drool?)

In a effort to find a healthier version, she came across a similar recipe from the one and only Emeril Lagasse. Unfortunately I didn’t have all of the exact same ingredients as what he uses. I had enough to make my own version of it though, and it was AHHHHHHHMAZING! I’m not even a cauliflower person, but I’ve been looking for a creative way to incorporate it into my meals, and I think I just found it.

If you would like to see the original recipe, check ‘er out here.

My recipe is listed below.

Thank you Wendy for this awesome dish!

Bon Appetit!


  • 5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower)
  • 1/4 cup extra-virgin olive oil <— I actually used herb infused olive oil
  • 1 tablespoon sliced garlic
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Shaved Tuscan style cheese (Parmesan & Fontina) – season to taste
  • 2 Green onions chopped-  season to taste


Preheat the oven to 500 degrees F.

Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, green onions and salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with your cheeses.



Tasty Vino
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