Roasted Cauliflower

My daughter loves almost any vegetable when it’s roasted – Brussels sprouts, carrots, asparagus, broccoli, and now cauliflower.  When I made this recipe the first time, she devoured the cauliflower I put on her plate then went back and finished off what was left in the bowl.  She also has an obsession with lemon juice – she’ll put it on anything (and I really do mean anything), so this dish was a sure fire hit!

Ingredients

1 head cauliflower

2 t olive oil

½ t garlic powder

½ t salt

¼ t pepper

Juice from 1 lemon

Preheat oven to 450ºF.  Trim the stem from the cauliflower and cut into florets.  Place florets onto large baking sheet.  Drizzle with olive oil, then sprinkle with garlic powder, salt, and pepper.  Toss with a spoon to coat.

Spread into single layer and bake 20-25 minutes, stirring occasionally.  Transfer cauliflower to a bowl and add the lemon juice.  Toss to combine and serve.