Cauliflower, Roasted II
Recipe archives for the Jewish Food Mailing List
Ingredients
- 5 cups cauliflower florets about 1-1/2" in diameter (from 1 medium cauliflower)
- 1/4 cup extra-virgin olive oil
- 1 tablespoon sliced garlic
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons grated Parmesan
- Chopped chives for garnish
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