Roast Cauliflower

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.