Tossed in olive oil, lemon juice, garlic, salt and pepper and topped with grated parmesan, cauliflower florets are baked to the point of being juicy yet still have a little crunch. The flavors meld together to make this a tasty side dish! I picked a yellow cauliflower (hence the bright color), you could also use a traditional white head or they even come in purple!

Ingredients

• 1 large head of cauliflower, washed and cut into 1″ florets
• 1/2 c olive oil
• juice from one squeezed lemon
• 4 garlic cloves, crushed
• salt & pepper to taste
• parmesan cheese

Directions

• Combine olive oil, lemon juice, garlic, salt and pepper and toss with cauliflower florets
• Bake @ 350 for 30 minutes, stirring to turn once or twice
• Top with parmesan cheese and broil for a couple minutes to melt and toast the cheese

Paleo tip: omit the cheese for a truly delicious paleo dish!