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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

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Roasted Cauliflower with Green Olives

Lobo
Lobo
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Posts : 28411
Join date : 2013-01-12

Roasted Cauliflower with Green Olives Empty Roasted Cauliflower with Green Olives

Post by Lobo Sun 24 Jan 2016, 3:01 am

Roasted Cauliflower with Green Olives Img41l
Roasted Cauliflower with Green Olives
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Prep Time: 8 minutes
Cook Time: 20 minutes
Servings: 8
This dish tastes best at room temperature, making it ideal for entertaining. To save preparation time, look for large green olives that have already been pitted. They can be found prepacked in glass jars or purchased by weight from most supermarket olive bars.






  • 129

Ingredients:


  • 1 large head cauliflower, about 2 lb.
  • 1 cup pitted large green olives, quartered
  • 1/4 cup olive oil
  • 1/4 tsp. kosher salt
  • 1/4 tsp. freshly ground pepper
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 1/3 cup store-bought seasoned croutons, ground
      to crumbs in a food processor

Roasted Cauliflower with Green Olives Wine-pairing-icon-red

Wine Pairing

This pairs well with juicy, medium-bodied red wines like the Josep Grau Vespres, Montsant from our Wine Club.

Directions:

Preheat an oven to 400°F. Lightly oil a 12-by-17-inch nonstick rimmed baking sheet.

Cut the cauliflower head in half, slicing through the core. Using a sharp paring knife, remove the core from each half and discard. Cut the cauliflower into small florets, each about 1/2 inch in diameter.

In a bowl, combine the cauliflower, olives, olive oil, salt and pepper and toss until the cauliflower and olives are evenly coated. Transfer to the prepared baking sheet and spread in a single layer. Roast the cauliflower and olives for 10 minutes. Stir to toss and continue to roast until the florets are lightly golden, 10 to 12 minutes more. Remove from the oven. Sprinkle with the parsley and bread crumbs and toss to combine. Let cool to room temperature. (The cauliflower and olives can be roasted up to 1 day in advance, covered and refrigerated; bring to room temperature before serving.)

To serve, mound the cauliflower and olives in the center of a platter or shallow serving bowl. Serves 8.

Adapted from Williams-Sonoma Outdoor Entertaining, by George Dolese (Free Press, 2006).

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