It's Roasting Season!

I didn't realize what cooking technique was missing from my kitchen until the weather started feeling like fall. Yes, if you're also living in Chicago, you're probably wondering what I'm talking about! But remember a couple weeks ago when we pulled out our fall coats before the weather went back to the 70's? That's when I made this dish :)

The cooking technique I'm referring to is roasting, and in the last month or so I've been reminded of how much I enjoy roasting veggies. I bought a head of cauliflower at the store a while back, and didn't have any specific intentions of what to make with it. When I got home I remembered a combination that I had really enjoyed last fall. I think I found the recipe somewhere online, but it's really flexible depending what you have around. Just toss together the key ingredients, add extra herbs or seasoning you're craving, and roast for 20 or 30 minutes. This mix of ingredients might surprise you; cauliflower can be a lot more tasty than you might expect!


Roasted Cauliflower

1 head cauliflower
2 cloves garlic
zest and juice of one lemon
2 tbsp olive oil
kosher salt and fresh ground pepper

Optional- fresh thyme or other herbs

Preheat the oven to 400 degrees. Cut the cauliflower into manageable pieces. Put into a roasting pan and drizzle with olive oil and lemon juice. Sprinkle minced garlic, lemon zest, and salt and pepper on top; toss to coat. Roast in the oven for 20 to 30 minutes, turning once or twice, until cauliflower is becoming tender and golden brown.