Oven Roasted Cauliflower

Although the calendar says it’s November, the St. Paul Farmers Market in Lowertown St. Paul is still receiving fresh locally grown produce.  Larry Pfarr shows us a few recipes to incorporate the fresh produce in your Thanksgiving meal. 

5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter
    (from 1 medium cauliflower)
¼  cup extra-virgin olive oil
1 tablespoon sliced garlic
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons grated Parmesan
Chopped chives, for garnish

Preheat the oven to 450 degrees F.

Place the cauliflower florets in a large sauté pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the sauté/roasting pan in the oven and cook for approximately  20 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm