I kind of always thought of cauliflower as a throwaway vegetable. It was flavorless and a little weird. It is like it wants to be like it’s cool green friend broccoli, but never made it. Lately, I have unofficially been trying to make vegetables more glamours; in order to make myself eat more of the good stuff. How do you make something as mundane as cauliflower beautiful and into one of the best side-dishes you will ever eat? Butter, of course, silly question. This recipe is wonderful, and super easy. It makes such a great side dish.
Couple of things, I like to serve mine with ricotta spiked with paprika and garlic salt. And, if you wanted to sprinkle 1/4 cup greater parmazen on before baking that is wonderful too.
This shrinks down a lot, 1 recipe makes 2 large servings.
1 head cauliflower, washed, cored, and cut into 1/2″ thick pieces
1 onion, cut into 1″ chunks
3 cloves of garlic, peeled, and cut in half
a scant 1/4 cup butter, melted
1 tablespoon olive oil
1 1/2 teaspoon salt (or to taste)
juice of a small 1/2 lemon
Heat the oven to 375.
Toss everything together in a large bowl. Arrange on a cookie sheet (store wear gives the best even browning). Bake for 50 minutes, stir every 15 minutes. The onions and cauliflower should be well done, and have charred edges. Serve right away.