I really never thought in my adult life that I would eat vegetables on the reg. Once you find out ways to make them delicious, it seems like a no-brainer. This recipe was inspired after coming across Emeril Lagasse’s Oven-Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice. I wanted to make use of some white truffle oil that’s been sitting in my pantry, so I added a little to the mix. It was the perfect complement to the Italian flavors in this dish. You can toss all the ingredients in a large bowl before pouring onto a platter, or you can save a dish and just mix it all up right in the pan!
I roasted for 15 minutes, topped with the Parmesan, and broiled on high until the mix was bubbly and a little browned.
The results were heavenly. And the recipe is really insanely easy. It’s hard to mess up! I used only a half of a cauliflower for my late afternoon snack, but a whole cauliflower would work for two or more people. This is such an amazing side dish!
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