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


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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Cauliflower with Orange Zest and Green Onion

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Cauliflower with Orange Zest and Green Onion Empty Cauliflower with Orange Zest and Green Onion

    Post by Lobo Fri 22 Jan 2016, 3:06 am

    Cauliflower with Orange Zest and Green Onion Img71l
    Cauliflower with Orange Zest and Green Onion
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    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Servings: 4
    Cauliflower is an excellent source of vitamin C and potassium. Soaking it in water before baking is an important step, as the moisture creates hot steam that helps the cauliflower cook to a tender and succulent finish. Advise diners to squeeze a little lemon juice onto the cauliflower at the table. The citrus will heighten the flavors of this cool-weather dish. 






    • 58

    Ingredients:


    • 1 head cauliflower, about 1 3/4 lb., cored and cut into uniform-size florets 
    • 1 Tbs. extra-virgin olive oil 
    • 1/4 tsp. kosher salt, or more, to taste 
    • Freshly ground pepper, to taste 
    • 2 Tbs. coarsely chopped green onion 
    • 2 Tbs. chopped fresh flat-leaf parsley 
    • 2 tsp. grated orange zest 
    • 4 lemon wedges

    Directions:

    Place the cauliflower florets in a large bowl and add cold water to cover. Let stand for 20 to 30 minutes, then drain.

    Preheat an oven to 400°F.

    Spread the cauliflower in a single layer in a shallow, 9-by-13-inch baking dish. Drizzle with the olive oil and season with the salt and pepper. Toss to coat. Bake the cauliflower, turning the florets every 10 minutes and sprinkling with 1 to 2 Tbs. cold water each time, until they are tender and lightly browned, about 30 minutes.

    Combine the green onion, parsley and orange zest on a cutting board and finely chop together. Remove the cauliflower from the oven and sprinkle evenly with the green onion mixture. Spoon the cauliflower into a warmed serving dish and garnish with the lemon wedges. Serve immediately. Serves 4.

    Adapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).
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