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!

Ingredients

  • 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

Directions

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.

 

 

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