I love cauliflower, and it looks so perfectly roasted on your photos! I bet adding lemon zest made it so delicious!
Thanks so much Julia! Those apple stuffed crepes you made look outrageously delicious too! I want to eat every single thing you cook!
Antonia James at Food 52 says this: Made this last night. Excellent! I like the method of roasting the cauliflower with the lemon zest and dried oregano, then adding the garlic toward the end of the cooking time, and then tossing with the fresh herbs and lemon juice. I used a fist full of parsley leaves, a couple of large basil leaves, and some ginger mint (only mint available in my herb garden these days). We really enjoyed this, so I plan to make it again. And again.I enjoyed the leftovers of this with some cooked/cooled edamame I had on hand, dressed with the tasty dregs of some vinaigrette that's been staring at me in the fridge, for a simply perfect 2-minute weekday lunch! Great, great recipe. I just love the hits of lemon zest roasted into the tiny nooks and crannies of the cauliflower.Seriously, I plan to have this on hand all summer. I bake bread at least once a week - living a stone's throw from San Francisco Bay, it's cool enough to bake year round -- and always try to use the oven for other roasting/baking projects at the same time, so as not to waste energy. This has instantly made it to my go-to list for that. Thanks again for this outstanding recipe!You can view her recipes here: http://food52.com/users/7027-antoniajames/recipes