Roasting has to be my favorite way to prepare cauliflower. It is so simple. Just a toss of olive oil, salt and pepper and then let it hang out in the oven. Of course, this simple preparation can be dolled up with any medley of flavors from seasoned olive oils to fresh herbs to flavorful vinegars & salts. This combination of lemon and ginger is currently my favorite way to take Roasted Cauliflower from simple to magnificent. Do you have a combination you would like to share?
A microplane will make your life so much easier for this dish, but very finely mincing the lemon peel and fresh ginger will work instead.
1 head of cauliflower
1 tablespoon coconut oil or olive oil
½ teaspoon salt
1 tablespoon ginger, peel and finely mince
Preheat the oven to 425.
Trim the cauliflower and break into bite size floret pieces. Dollop on the coconut oil and sprinkle with the salt. Place in the oven for 15 minutes.
Using a microplane, zest the ginger and lemon, toss with a bit of melted coconut or olive oil to make a little sauce that is easier to spread on the cauliflower. When the cauliflower has roasted for 15 minutes, remove and toss with the ginger & lemon zest. Toss.
Return to the oven, tossing every 5-10 minutes until the cauliflower is golden.