Lemon Garlic Roasted Cauliflower
Chili Oil with Lemon and Garlic is a great medium for cooking with flavor. I like baby cauliflower (it can also be called Caulilini or Chinese cauliflower) for its tender green stalks and that good, golden-brown roasted cauliflower flavor. The dish comes together easily in a pan with the warming chili oil, a splash of water, and plenty of grated cheese. Add a little cooked orzo, fresh bread, or warmed halloumi and this makes a great weeknight meal for one with a little leftover for lunch tomorrow.
