One of my favorite vegetables is cauliflower. It's very versatile, I use it as rice, raw in salads, boiled, roasted, everything goes with Cauliflower.

These roasted cauliflower florets are a perfect side for a roasted chicken.

Ingredients:

1 medium cauliflower, cut into florets
olive oil
1 teaspoon lemon pepper
½ teaspoon cumin
salt
shaved parmesan
(capers)

Directions:

Preheat the oven to 475℉ (250℃).

Place the cauliflower florets on a baking sheet. Drizzle the cauliflower with olive oil, and season with the lemon pepper, cumin and salt. Place baking sheet in the oven and cook for 18-25 minutes, stirring occasionally to ensure even roasting. I like a good caramelization on the cauliflower, so I put them in the oven before the oven is preheated all the way.

Remove cauliflower from the oven and sprinkle with the Parmesan and some capers (if you have some). Serve immediately while still warm.

Enjoy!

The Danish Version:

Ristet Blomkål

Ingredienser:

1 medium blomkål, skåret i buketter
olivenolie
1 tsk citronpeber
½ tsk spidskommen
salt
høvlet parmesan
kapers

Fremgangsmåde:

Varm ovnen op til 250℃.

Kom blomkålsbuketterne i et ovnfast fad i ét lag, eller læg dem spredt på en bareplade. Hæld olivenolien henover. Drys citronpeber, spidskommen of salt på, og vend det hele rundt så alle buketterne er dækkede. (dette kan også gøres i en frysepose før man kommer blomkålen i fadet/på pladen.

Kom blomkålen i ovnen og bag dem i ca 18-25 minutter, vend dem rundt undervejs, så de får en jævn farve.

Tag blomkålen ud af ovnen og kom parmesan og kapers (hvis du har nogle) henover, og server den straks.

Velbekomme.