Steamable florets become sweet and browned under high heat, tossed with garlic oil and finished with a squeeze of lemon. This shelf gives you the base for a weeknight dinner that cooks in the time it takes to set the table.

Serves 2. 25 minutes, 5 at the stove.

About 330 calories a serving, 9 g protein, 27 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425°F (220°C). Mince 3 garlic cloves and warm them in 3 tablespoons oil in a large bowl over low heat for one minute, then remove from heat.
2. Spread one package of steamable cauliflower florets on a sheet pan, drizzle with the garlic oil, toss to coat, and scatter salt and pepper over. Roast until the florets are browned at the edges, about 20 minutes, shaking the pan halfway through.20 min
3. Transfer to a serving dish and squeeze half a lemon over the top, tasting and adjusting salt as needed.

Note Swap the lemon for 2 tablespoons red wine vinegar. Leftovers keep for three days and are good cold or reheated. Serve with rice or pasta, or alongside a grain and a simple green salad for a fuller meal.