We're taking a cue from "The Kitchen Shrink," the San Diego food columnist Catharine Kaufman, who recommends If & When for this simple, delicious roasted cauliflower.
Need
1 whole cauliflower or romanesco head, trimmed
2 TBS extra virgin olive oil
1 TBS If & When Preserved Meyer Lemon Paste
1 garlic glove, minced
Pepper to taste
Do
Preheat over to 425F.
Place veg on baking paper lined cooking sheet.
In a small glass bowl, whisk marinade ingredients. Pour over vegetable.
Roast until tender, about 40 minutes. Serve sliced or cut into florets.
Adapted from "The Kitchen Shrink" by columnist Catharine Kaufman, as it appeared in La Jolla Light and the Del Mar News, January 2020.
