Years and years ago I knew a savvy mum who used to give her children water in green cups and tell them it was green cordial. They wouldn't touch water, but they certainly loved their green cordial.
When I first placed this dish in front of Luka and saw his little face screw up in vegetal distaste, I quickly asked his father what he thought of the cheese trees we were having for dinner.
Both boys have loved it ever since, and they still think cauliflower is a type of cheese.
I don't remember where on earth I got this recipe from, although it must have been during my mad lemon phase, but I do know that it completely changes the taste of the cauliflower, which roasts up beautifully into a lovely, fresh, almost nutty flavour.
About halfway through cooking this yesterday afternoon, I realised I was losing light and rushed everything out of the oven and outside for photos... I had also forgotten to buy parmesan so I sprinkled it with homebrand tasty cheese just for show, and picked it off before putting it all back in the oven to finish cooking
I am such a dedicated blogger.
Roasted Cauliflower with Garlic and Lemon
One small cauliflower
2-4 garlic cloves, crushed
Half a lemon, juiced
Salt and pepper
Preheat the oven to 180 degrees. Separate the cauliflower into florets and toss in a bowl with olive oil, garlic, lemon juice, and salt and pepper. Spread out on a baking tray and place in the oven for around 30 minutes, until the cauliflower is cooked through.
Sprinkle with parmesan and serve.