I love Mark Twain. Some of the best quotes on the planet came from him. Of cauliflower, he once said, “Cauliflower is nothing but cabbage with a college education.” A lot of people make faces when I mention cauliflower, but it’s delicious if you think outside the box. It doesn’t have to be boiled to death and covered in butter. This is a delicious recipe.
You need an oven-proof casserole dish for this recipe, and you roast the cauliflower at 450 degrees (without a cover). This is important because you want the cauliflower to brown. You also need to keep an eye on it and stir it every once in a while so that all of the cauliflower browns evenly.
I confess that I recently tried this on my kids as a side dish to mac and cheese. They just kind of looked at me cross-eyed like I was some kind of nut. But the adults loved it. I’ll keep at it because they certainly have no idea what they are missing.
1 medium head of cauliflower, cut into florets (about 5 cups)
1/4 cup olive oil
2 tbsp fresh squeezed lemon juice
3 tbsp minced garlic
1/4 cup fresh chopped chives
3/4 cup shredded Asiago cheese
1 tsp sea salt
1 tsp lemon pepper seasoning
2 tbsp fresh chopped thyme
Preheat oven to 450 degrees. Place cauliflower florets in casserole dish. Drizzle with olive oil. Add lemon juice, minced garlic, thyme, salt and lemon pepper. Give it a stir, and place it in the oven.
Bake for about 30 minutes, stirring occasionally to make sure that all the cauliflower browns evenly.
Remove from the oven and add the shredded Asiago cheese and chopped chives, toss to mix, and it’s ready to go!