I ran across this recipe in my goop (Gwyneth Paltrow's venture) email journal. We eat loads of broccoli and cauliflower because everyone in the house likes it. The recipe is straightforward, and one of those that is more than the sum of it's ingredients. I did have one tweak that saved me some dishes and a bit of time.
Here's the link to the original recipe: http://www.goop.com/recipes/sides/cauliflower
You can omit step 2, blanching the cauliflower, simply by preheating the sheet pan as the oven preheats. Also, lay a piece of aluminum foil on the pan right before you spread out the cauliflower. This saves a lot of cleanup! It's also a great recipe for little ones, what with the lemons that need juicing, the garlic that needs peeling, and the mashing ingredients with a mortar and pestle.
Roasted cauliflower served with lemon chicken and a green salad.
1 head of cauliflower, outer green leaves removed, broken into bite-sized florets
2 cloves of garlic, minced
1 small red chili, deseeded and sliced
1 tbsp capers
juice of 1 and a half lemons
freshly ground pepper
1. Preheat your sheet pan on the bottom oven rack to 425°F.
2. With a pestle and mortar, bash the chili, garlic and a pinch of salt until it forms a paste. Add 2-3 tablespoons of olive oil, mix and pour over cauliflower. Pour over the juice of 1 lemon, and reserve the rest. Toss to coat every floret.
3. Place aluminum foil on sheet pan carefully, remember it's hot! Spread out cauliflower in one layer and roast uncovered for 25-30 minutes, mixing once or twice to even out the browning.
4. Remove from oven and sprinkle immediately with lemon and capers. Toss to coat.