Lemon Garlic Roasted Cauliflower

Chili Oil with Lemon and Garlic is a great medium for cooking with flavor.  I like baby cauliflower (it can also be called Caulilini or Chinese cauliflower) for its tender green stalks and that good, golden-brown roasted cauliflower flavor.  The dish comes together easily in a pan with the warming chili oil, a splash of water, and plenty of grated cheese.  Add a little cooked orzo, fresh bread, or warmed halloumi and this makes a great weeknight meal for one with a little leftover for lunch tomorrow.

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