Roasted Purple Cauliflower

Purple cauliflower florets tossed with fresh lemon juice, minced garlic, seasoned salt, dried Italian herb and extra virgin olive oil. Florets are roasted in hot oven until tender and beginning to caramelize.

Ingredients -

2 tablespoons Fresh Lemon Juice
1/2 teaspoon minced Garlic
1/2 teaspoon Seasoned Salt
1/2 teaspoon Ground Dried Italian Herb Blend
1 teaspoon Extra Virgin Olive Oil
1/2 (2 pound) head Purple Cauliflower, leaves removed, cut into florets

Preparation:

1. Preheat the oven to 400 F.

2. Add fresh lemon juice, minced garlic, seasoned salt, dried Italian herb lend to large mixing bowl. Stir in the extra virgin olive oil.

3. Add the florets to the lemon mixture in bowl and toss to coat.

4. Arrange in a single layer on a baking sheet.

5. Bake 20 minutes.

Cauliflower Recipe Tip -

Garlic Skin

To easily remove the skin from a clove of garlic, place the garlic clove (not bulb) on its side and crush the clove with the side of a very large knife. The papery skin will fall right off. The clove is now ready for slicing, chopping, mincing or crushing

Cauliflower Recipe Tip -

Garlic Presses

A garlic press is a handy kitchen utensil for taking individual garlic cloves and crushing the clove through a thin screen. The result is very fine strands of garlic.

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