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Oven- Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice

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6 cups		cauliflower florets, about 1½-inches in diameter (from 1 large cauliflower)
2 Tbs +		extra-virgin olive oil
1 Tbs		sliced garlic
2 Tbs		fresh lemon juice
1 tsp		kosher salt
½ tsp		freshly ground black pepper
2 Tbs		freshly grated Parmesan cheese
		chopped chives, for garnish

1	Preheat oven to 500°F.
2	Place the cauliflower florets in a large sauté pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the sauté pan in the oven and cook for 20- 25 minutes, stirring occasionally to ensure even roasting.
3	Remove from oven and sprinkle with Parmesan. Garnish with chopped chives and serve immediately while still warm.

Servings: 6

Cooking Tips

*If you have a misto spritzer, you might wish to spritz the cauliflower with olive oil rather than drizzling.

Recipe Source

Modified from Emeril Lagasse