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!
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
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!