This Simple Roast Cauliflower dish takes on a rich, nutty depth from the oven-roasting process, and is then enhanced by a hint of thyme and lemon.
Course: Side Dish
Cuisine: General, Western
Keyword: Cauliflower, Roasted
Author: John Thompson
1small cauliflowerseparated into florets;
½tspminced Lemon Zest;
4tbsp.thinly sliced Scalliongreen part only;
Combine all the ingredients except the cauliflower florets and scallion sections into a small bowl and zap in the microwave until the butter has melted and started to become ‘frothy’.
Put the florets in a large bowl and pour over the butter mixture, making sure that the florets are all well coated, and leave this to rest for at least 30 minutes.
Pre-heat your oven to 425 degrees and spread the florets evenly over a greased baking pan, leaving a little space between each. Spoon over any chunks of garlic left in the bowl and reserve the bowl and any congealed butter at the bottom for later.
Pop your florets in to the oven and roast for about 20 – 30 minutes, until they are tender and showing a little golden-brown coloring here and there.
Once the florets are roasted to your taste, put them back in to the bowl with the remaining butter and add the scallion. Toss until the leftover butter is melted and absorbed, and the scallion is just lightly wilted by the residual heat.