Roasted Cauliflower with Capers, Smashed Garlic, Onions & Salt-Preserved Meyer Lemons

We are close to the finish line of our retail marathon. Being well rested and eating well is key.  A home cooked meal is even more of a treat during this busy time.  We will spend next week out on the island so trying to clean out the fridge is also on the ‘to-do’ list. This is really all just stuff we had, which I cooked up and served alongside chicken and roasted potatoes, that all cooked in the oven at the same time.  Really the simplest of things to make, but packed with flavor.

Oven to 400 to heat up while you cut up the cauliflower head.  Add that to a baking sheet.  Then cut up a whole onion.  Add that.  Then a handful of capers to the mix. Next smash a few garlic cloves and add that.  The magic happens when you add the salt-preserved Meyer lemons.  We always keep a jar going.  Add extra virgin olive oil to the lot, along with a hearty bit of pepper and salt.  Mix everything together. Roast in the hot oven checking every 10 minutes while moving everything around so all cooks evenly and does not burn.  Done is when the cauliflower gets a bit of nice golden color on parts.  Be ready to be happy.  Enjoy!