Cauliflower gets as bad a rap as Brussels sprouts. But kids will adore this oven-roasted version, which caramelizes the sugars, leaving it incredibly sweet.
1 (1 3/4-pound) head cauliflower, trimmed and cut into 1 1/2-inch florets
1 tablespoon olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 tablespoons fresh sage leaves
2 teaspoons grated lemon rind
How to Make It
Preheat oven to 500°.
Place a large baking sheet in oven. Heat 5 minutes.
While pan heats, place cauliflower in a large bowl. Drizzle cauliflower with oil; toss until coated. Sprinkle with pepper and salt; toss well. Spread cauliflower in a single layer on hot pan.
Bake at 500° for 12 minutes or until browned and tender. Transfer cauliflower to a bowl. Add sage and lemon rind; toss well. Serve immediately.
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I really like this dish. We are trying to be vegan a couple of days per week. Served as the main dish, with swiss chard on the side. The cauliflower was wonderfully sweet. I would use a squeeze of lemon juice in addition to the lemon rind. I am a sage lover but I don't feel that the sage "shined" in this dish.