Try making the side dish tonight! You probably have way too much cauliflower in the house and not enough recipes for it. This is an easy (just four ingredients)
and delicious recipe that celebrates the flavors of spring!
2 lemons
1 large head cauliflower
1 tablespoon olive oil
1/3 purchased basil pesto (or make your own by mixing ½ a clove garlic, 1 big bunch of fresh basil, 1 handful of pine nuts, 1 good handful of freshly grated Parmesan cheese, 1/4 cup extra virgin olive oil, juice of 1 lemon , optional in a blender)
PREP TIME
PREPARATION: 5 minutes
ROASTING: 15 minutes
DIRECTIONS
Preheat oven to 400°F.
Juice and zest the lemons and set aside in separate bowls.
Cut the core out of the cauliflower, and then rip or cut it into medium size florets. Place them in a large bowl and drizzle with the lemon juice and olive oil. Toss to coat well and season with salt and pepper to taste.
Lay out cauliflower in a single layer, on a non-stick baking sheet pan (reserve the bowl).
Roast for about 12- 15 minutes or until just tender.
Meanwhile whisk the lemon zest and the pesto together in the reserved bowl. Add additional pesto to taste.
Remove the cauliflower from the baking pan with a spatula and add it to the pesto bowl. Toss gently. Serve immediately with lemon wedges for squeezing.