roasted cauliflower

This is a favorite recipe in my home, as well as here at Sizzleworks. So simple and flavorful. Roasting brings out such a well-rounded, nutty flavor in the cauliflower. Serve it hot, room temperature, or even planned over in a salad. YUMMM!!!



Roasted Cauliflower 

one large head cauliflower
olive oil
2 teaspoons preserved lemon, finely diced (recipe follows)
hot pepper flakes
smoked paprika
sherry vinegar
salt and pepper

 Preheat the oven to 450°F. Wash and dry vegetable, cut into bite size pieces.

In large bowl, toss cauliflower with olive oil, garlic, preserved lemon, hot pepper flakes and paprika. Spread on prepared sheet pan. Roast until edges of cauliflower begin to brown, about 12 to 18 minutes. Remove from oven.

Sprinkle sherry vinegar over all, and season with salt and pepper. Moisten with a bit of olive oil if desired.

Quick preserved lemons:

1 lemon
1 teaspoon salt

 Cut lemon in half, lengthwise, then slice crosswise paper thin, discarding seeds and ends. Cut slices in half again. In a bowl, mix lemon with salt. Let stand 15 to 45 minutes. Rinse, drain, and store in refrigerator.

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