Roasted Cauliflower

Roasted Cauliflower

Olive oil (seasoned olive oil works great)
Sea salt to taste
Garlic (about 5 cloves)
Zest of 1 lemon
Cut your cauliflower into grape-sized pieces.
Heat the olive oil and salt in a skillet over medium-high heat. When hot, add the cauliflower and
stir until the florets are coated. Wait until it gets a bit brown on the bottom, and then toss with a
spatula. Brown a bit more and continue to sauté until they are deeply golden, about 6 minutes. In
the last 30 seconds, stir in the garlic. Remove from heat and stir in seasonings (chives, basil, and
rosemary, whichever you like). Add lemon zest and sea salt. Serve immediately.
Yield: Measure your cauliflower to determine serving size