Recipe of Oven Roasted Brisket Jewish

Oven-Roasted Cauliflower

How to make brisket tender.

Recipe Summary Oven-Roasted Cauliflower

This delicious side dish roasts fresh cauliflower with garlic and lemon juice before a finish of Parmesan cheese delivers tasty vegetables to your table.

Ingredients | Oven Roasted Brisket Jewish

1 head (about 2 1/4 pound) cauliflower, trimmed and cut into florets

3 large cloves garlic, thinly sliced

¼ cup olive oil

2 tablespoons lemon juice

½ teaspoon salt

¼ teaspoon ground black pepper

2 tablespoons grated Parmesan cheese

Directions

Preheat an oven to 450 degrees F (230 degrees C).

Mix cauliflower florets and garlic in a large bowl. Drizzle olive oil and lemon juice over the cauliflower mixture; season with salt and pepper. Toss cauliflower mixture to coat and spread into an even layer onto a jelly roll pan.

Roast in preheated oven for about 15 minutes, turn the cauliflower, and continue roasting until soft, about 10 minute more. Sprinkle Parmesan cheese over the cauliflower to serve.

Info | Oven Roasted Brisket Jewish

prep: 10 mins cook: 25 mins total: 35 mins Servings: 6 Yield: 6 servings

TAG : Oven-Roasted Cauliflower

Side Dish,

Images of Oven Roasted Brisket Jewish

Oven Roasted Brisket Jewish : Jewish brisket can be tender or moist, but usually not both, since the long cooking required to tenderize the meat also dries it out.