Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Your welcome to be apart of Anesis Club (Private) after at least becoming a FREE Rookie in my Network at this link https://www.onelife.eu/signup/nenosplace

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Roasted Cauliflower with Lemon and Olives

Share

Lobo
Moderator
Moderator

Posts : 19744
Thanked : 943
Join date : 2013-01-12

Roasted Cauliflower with Lemon and Olives

Post by Lobo on Sun 24 Jan 2016, 3:03 am


Roasted Cauliflower with Lemon and Olives


Read Reviews

Write a Review
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 4
In this recipe, mild cauliflower is the perfect foil for savory olives and tangy lemon zest. You can substitute romanesco cauliflower, often called romanesco broccoli, for the white cauliflower. Bright chartreuse with cone-shaped florets, this botanical mutation of cauliflower is slightly sweeter and more tender than its better-known kin.



  • Printer Friendly Version






  • 53

Ingredients:


  • 1 head cauliflower, about 1 1/2 lb. (750 g)
  • 1/3 cup (3 fl. oz./80 ml) olive oil
  • Grated zest of 1 lemon, plus 2 lemons, thinly sliced
  • 1/2 cup (75 g) pitted green olives, coarsely chopped
  • Salt and freshly ground pepper, to taste


Wine Pairing

This pairs well with rich, light medium-bodied white wines from our Wine Club.

Directions:

Preheat an oven to 400°F (200°C).

Trim the cauliflower and cut into 2-inch (5-cm) florets. In a roasting pan large enough to hold the cauliflower florets in a single layer, combine the cauliflower, olive oil, lemon zest, lemon slices and olives. Season with salt and pepper and toss to mix well. Spread in a single layer.

Roast, stirring occasionally, until the cauliflower is browned and tender when pierced with a fork and the lemons have caramelized, about 20 minutes. Serve immediately. Serves 4.

Adapted from Williams-Sonoma Vegetable of the Day, by Kate McMillan (Weldon Owen, 2012).

Related Tips


  • All About Cauliflower >
  • All About Lemons

    Current date/time is Sat 21 Jan 2017, 4:43 am