Roasted Cauliflower

Thank goodness the price of cauliflower has come back down in Auckland – when the price was $10.00 per head a couple of weeks ago it was off this families menu!

Now we love vegetables at our house, and my husband makes a lovely cheese sauce … (this is another great disguiser of vegetables of kids)….but is there anything nicer than fresh vegetables that are slightly enhanced so you still taste them?

  • 1 head of cauliflower
  • 2-3 cloves of garlic, peeled & minced
  • Lemon juice from half a lemonCauli
  • Olive oil
  • Coarse salt and freshly ground black pepper
  • Parmesan cheese

Preheat oven to 400°F. 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 400°F yet, set aside until it has.
Place casserole in the hot oven, uncovered, 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 – a fabulous side dish which makes even the humble sausage meal a little more special!

Nutritionally Cauliflower is perfect on a Ketogenic diet – it has 3g net carbs per 100g of which 1.9g is sugar.

Happy cooking  xx


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