This week we received our first CSA boxes of the summer.  There were wonderful strawberries, fresh lettuce, kale, swiss chard, and cauliflower.  A few years back no one in my house would have cared AT ALL that there was cauliflower, in fact someone would have asked “Do we have to eat that?”  Fast forward to a little over a year of eating more or less paleo and this was seen as a treat!  Mind you we just had cauliflower three days ago, because my 18 year old daughter asked if we could PLEASE have cauliflower.  It is amazing how your taste can change.  This recipe is mostly from this link:

Garlic and Lemon Roasted Cauliflower

Here is my version:

Roasted Cauliflower

1 head cauliflower

1/4 cup melted butter, coconut oil, or ghee

3-5 cloves garlic

zest of 1 whole lemon

1/4 tsp salt

1/4 tsp pepper

Preheat oven to 450 degrees.  Wash cauliflower and cut into small florets. Place in a 13 x 9 baking dish.  Melt butter (oil, or ghee), then add crushed garlic, lemon zest, salt and pepper.  Mix well.  Pour the mixture over the cauliflower and toss. Roast in the over 25-35 minutes.  I usually check mine at about 20 minutes.  It will get very dark brown in spots.  You can give it a stir about half way through, so far I haven’t remembered to do this and it has come out just fine.

That’s all there is to it.  Really simple, and really good!

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