Roasted Cauliflower

Last week, I was trying out some possible Halloween recipes for Baby Boo Bash -- mummy dogs (hot dogs wrapped in crescent rolls with mustard eyes) and pumpkin mandarin orange cups.  And I needed a vegetable.  Jack had picked out some orange cauliflower for his lunch veg and I hadn't gotten around to chopping it up, so I figured I could use the orange (Halloween-colored) cauliflower with our "scary" dinner.  I looked for a quick and easy recipe with few ingredients and that baked at the same temperature as my mummy dogs, and this is the one I found.  It was a huge hit with me -- saying a lot since I'm not cauliflower's biggest fan -- and Jack and Brian.  Ben, our non-vegetable eater, didn't try it, but did appreciate the color.

Emeril's Oven Roasted Cauliflower

Ingredients

• 1 large cauliflower, about 2 pounds, cut into 1 1/2-inch flowerets
• 1/3 cup extra-virgin olive oil
• 2 1/2 tablespoons lemon juice
• 1 1/2 teaspoons finely chopped fresh rosemary leaves
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon fresh cracked white pepper
• 1 1/2 teaspoons minced garlic

Directions

Preheat the oven to 375 degrees F.

In a large bowl, combine all of the ingredients except the garlic. Toss to mix well and place in a large baking dish or shallow roasting pan. Place the pan in the oven and roast the cauliflower, turning once or twice, until tender and caramelized around the edges, 30 to 35 minutes. During the last 5 minutes of cooking, stir the garlic into the pan.

Remove the pan from the oven and serve immediately.