Roasted Cauliflower
This recipe boosts the flavor of roasted cauliflower with a quick-fix mixture of pickled peppers, nutty Parmesan and toasted pine nuts for bold flavor.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 90
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 90
4 cups sliced cauliflower
3 tablespoons olive oil
salt and freshly ground black pepper
1 tablespoon crumbled dried mexican oregano
2 tablespoons pickled peppers, such as pepperoncini, plus 2 tablespoons pickling juice
2 tablespoons grated parmesan
1 tablespoon chopped pickled jalapenos
1 ounce toasted pine nuts
2 tablespoons chopped fresh parsley
Directions:
Preheat the oven to 350 degrees F.
Combine the cauliflower and 2 tablespoons of the olive oil in a medium bowl. Heavily season with salt and pepper. Add the oregano and toss to combine. Spread the cauliflower evenly on a baking sheet. Bake until the cauliflower is caramelized and golden in color, about 40 minutes. Let cool.
In a small mixing bowl, mix the pepperoncini, pickling juice and remaining 1 tablespoon olive oil. Season with salt. Mix well until evenly incorporated.
Toss the pepperoncini mixture, Parmesan, jalapenos and pine nuts with the roasted cauliflower. Garnish with the parsley and serve.
Source: foodnetwork.com
Combine the cauliflower and 2 tablespoons of the olive oil in a medium bowl. Heavily season with salt and pepper. Add the oregano and toss to combine. Spread the cauliflower evenly on a baking sheet. Bake until the cauliflower is caramelized and golden in color, about 40 minutes. Let cool.
In a small mixing bowl, mix the pepperoncini, pickling juice and remaining 1 tablespoon olive oil. Season with salt. Mix well until evenly incorporated.
Toss the pepperoncini mixture, Parmesan, jalapenos and pine nuts with the roasted cauliflower. Garnish with the parsley and serve.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
