Julie White

Step aside kale and Brussels sprouts — the lowly cauliflower is the new “it” vegetable. I know how nutritious it is, but I have never been a big fan of cauliflower. After trying it roasted, however, I love it! It is easy, inexpensive, and delicious.

Ingredients:

1 head of cauliflower, washed, cored and florets separated into bite-size pieces

1/4 cup extra-virgin olive oil

1/2 teaspoon salt

1/2 teaspoon black pepper (If you like spicy food, you can use red pepper flakes)

1/2 teaspoon garlic powder (fresh garlic seems to burn)

Juice of one lemon

1/4 cup grated Parmesan cheese

Preheat oven to 400 degrees. Place cauliflower on a baking sheet. Drizzle with the oil, salt and pepper and garlic powder. Toss and mix well. Roast for 30 minutes or until golden brown on the edges. Immediately after removing from oven, squeeze juice evenly over and sprinkle with the cheese. Serve hot.

Editor’s note: There was an error in last month’s recipe for flourless chocolate cake. While butter was included in the ingredient list, we forgot to mention that it should be melted with the chocolate in the first step of the recipe. Some experienced cooks may have figured this out despite our error, but we apologize for any inconvenience it may have caused. Please visit LaMesaCourier.com for the full, corrected version of the recipe.