1 large head of cauliflower, broken into “two-bite” florets
1/4 cup olive oil
1 Meyer lemon, zested and juiced (if necessary substitute one lemon and a small orange)
2 garlic cloves, finely minced
1 teaspoon finely chopped rosemary
1/4 - 1 teaspoon red pepper flakes
1/4 cup finely chopped flat leaf parsley
Freshly ground salt and pepper to taste
Preheat oven to 450 degrees.
Place cauliflower florets in one layer in a large baking pan.
In a large jar with a lid, combine olive oil, lemon zest, garlic, rosemary and red pepper
flakes. Shake together and pour over cauliflower, stirring gently to coat completely.
Place in oven and lower temperature to 375.
Bake 45-60 minutes, until edges are
browned and stems are tender. Shake gently every 10-15 minutes.
Remove from oven and stir in lemon juice and parsley. Add salt and pepper if desired.
Serve hot over Buttered Baked Rice.
Put the rice in the oven when you shake the cauliflower
pan the first time and both will be done cooking at about the same time!