I love cooking cauliflower as it has an intact flavor no matter how you cook it, that is why I prefer to roast it. Roasting adds more flavor and inherences the sweetness.

This recipe is easy and simple for a delicious cauliflower that you can serve as a side dish with lamb or steak, or as an antipasto. I added pomegranate and golden raisins to balance the flavor.

INGREDIENTS:

1/2 pound cauliflower trimmed and cut into 1/4 inch slice

2 tablespoon Extra virgin olive oil

1 tablespoon lemon juice

Sea salt

Coarsely ground black pepper

STEPS:

Preheat oven to 375 degrees F.

In sheet pan, lay the cauliflower and drizzle 1/2 olive oil to coat and season with salt and pepper.

Bake by turning once, until tender about 30 minutes. The edges should be caramelized. Add with pomegranate and golden raisons ( soaked in warm water until soft about 15 minutes).

Serve with the lemon vinaigrette ( whisk olive oil, lemon juice and salt ).

You can serve the Cauliflower as a side dish.