Focus. Focus. That’s what I keep telling myself lately. This past week has been rough. I guess I’m settling in to this new world of chaos and alternative facts. Just focus on good things. Roasted cauliflower is one of those good things. I’ve never been a big fan of cauliflower until recently. A couple restaurants we’ve gone to have served it fire-roasted or fried, with different types of sauce and it’s just unbelievably good. The small pieces that get nearly burnt taste something like popcorn. I got the idea for lemon creme fraiche from Firehouse restaurant, and liked it enough to share it with you.
Roasted Cauliflower with Lemon Creme Fraiche
- 1 head of cauliflower
- Olive oil
- 4 oz creme fraiche
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
Preheat oven to 400°. Cut the cauliflower into small florets and arrange a single layer on baking sheet. Drizzle about 2-3 tablespoons of olive oil over the florets, sprinkle some salt and toss until coated. Bake for 25 minutes or until just browned. The smaller the pieces the quicker they brown so it’s always good to check in on it around 20 minutes or so. Mix the creme fraiche, lemon juice and lemon zest together in small dish for dipping.