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.
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
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 columnist Catharine Kaufman
, as it appeared in La Jolla Light and the Del Mar News, January 2020.