Roasted Cauliflower with Lemon Garlic and Parmesan Cheese - Talley Farms Box

Ingredients

• Sides
• 1 head cauliflower, cut into florets, about 4 cups
• 2 tablespoons extra virgin olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 6 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• 1 teaspoon dried parsley
• ½ teaspoon red pepper flakes
• 2 tablespoons freshly squeezed lemon juice
• ¼ cup grated Parmesan cheese
• Preheat the oven to 425 degrees F. In a small bowl, stir together olive oil, salt, pepper, mince garlic, spices and lemon juice. Put cauliflower in large bowl and pour mixture over. Toss to coat well.
• Spread the cauliflower out on a large baking sheet covered with parchment paper, making sure they are in one layer. Sprinkle most of the parmesan cheese over the cauliflower, reserving some for later.
• Cook for 15-20 minutes, until the cauliflower is fork-tender and begin to brown on the edges. Sprinkle the remainder of cheese on top and serve immediately.
• Cauliflower , Garlic , Lemons , Parsley
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