Baked cauliflower with lemon and garlic
4 servings
35 minutes
Baked cauliflower with lemon and garlic is a true masterpiece of Italian cuisine, where simplicity meets refined flavor. This recipe likely originates from the traditional Mediterranean approach to vegetable preparation, where the freshness of ingredients plays a key role. Fragrant garlic, tangy lemon, and rich olive oil transform ordinary cauliflower into a crispy, golden delicacy. The light acidity of lemon highlights the natural sweetness of cauliflower while spices add depth to the flavor. The dish is perfect as a side for meat and fish or as a standalone light dinner. It can be served warm or chilled, making it a versatile choice for any season. Baked cauliflower with lemon and garlic is the perfect combination of healthiness and flavor enjoyment.
1
Preheat the oven to 200 degrees.
2
Divide the cabbage into small florets, rinse well, and dry. Arrange in a single layer in a fireproof dish. Add minced garlic and olive oil. Mix well.
- Garlic: 3 cloves
- Cauliflower: 1 head
- Olive oil: 6 tablespoons
3
Grate the zest of half a lemon and sprinkle it over the cabbage, then drizzle with the juice of a whole lemon. Add salt and pepper, and mix again.
- Lemon: 1 piece
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Red pepper flakes: to taste
4
Bake uncovered for 25-30 minutes until soft and golden. Serve warm or at room temperature.
