So it is interesting to cook around here; I am a Vegetarian and have been for the past 33 years so no, I am not about to start eating meat…no, not even a lil bit! However, my husband of 13 years is NOT a Vegetarian. For the first 10 years that we were together I continued cooking Vegetarian meals; he didn’t complain. Oh wait, he had been eating his own cooking for a number of years…he was probably just happy to have someone cook for him! Two years ago he tried Atkins which meant  A LOT of meat!

Once Luke started eating meat again he confessed that he didn’t really like vegetables and particularly cauliflower. He conceded that this recipe for Roasted Cauliflower that I found over at Simply Recipes was the best yet….next to Frosted Cauliflower…which I think he likes because it is slathered in a cheesy sauce. This Roasted Cauliflower is plain, simple and tastes oh, so good.

1 head of Cauliflower
3 – 4 cloves Garlic, peeled and minced
Lemon Juice from half a Lemon
Olive Oil
Coarse Salt and freshly ground Black Pepper
Parmesan Cheese

Preheat oven to 400F.
Cut cauliflower into florets and put in a single layer in an oven-proof baking dish.
Toss in the garlic.
Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil.
Sprinkle with salt and pepper.
If the oven hasn’t reached 400F. yet, set aside until it has.
Place casserole in the hot oven, uncovered and bake for 25-30 minutes, or until the top is lightly brown.
Test with a fork for desired doneness.
Fork tines should be able to easily pierce the cauliflower.
Remove from oven and sprinkle generously with Parmesan cheese.
Serve immediately

Serves 4 – 6