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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


    Roasted Cauliflower with Lemon and Olives

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

    Roasted Cauliflower with Lemon and Olives Empty Roasted Cauliflower with Lemon and Olives

    Post by Lobo Sun Jan 24, 2016 5:03 am

    Roasted Cauliflower with Lemon and Olives Img57l
    Roasted Cauliflower with Lemon and Olives
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    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.






    • 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

    Roasted Cauliflower with Lemon and Olives Wine-pairing-icon-white

    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).

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