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.

Join the forum, it's quick and easy

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

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

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


    Whole-Roasted Cauliflower with Fresh Herbs

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

    Whole-Roasted Cauliflower with Fresh Herbs Empty Whole-Roasted Cauliflower with Fresh Herbs

    Post by Lobo Mon Jan 25, 2016 2:10 am

    Whole-Roasted Cauliflower with Fresh Herbs Img1l
    Whole-Roasted Cauliflower with Fresh Herbs
    Whole-Roasted Cauliflower with Fresh Herbs Translucent
    Be the first to Write a Review
    Prep Time: 20 minutes
    Cook Time: 50 minutes
    Servings: 4 to 6
    This whole cauliflower is an impressive side dish that will grab the attention of your guests, yet it’s really quite simple to make. The bread-crumb topping lends crunch and fresh herbal flavor.






    • 290

    Ingredients:


    • Kosher salt and freshly ground pepper
    • 1 head cauliflower
    • 2 lemons, sliced, plus more slices for serving
    • 1/4 cup (1 oz./30 g) grated Parmesan cheese
    • 1/4 cup (1/3 oz./10 g) panko (Japanese bread crumbs)
    • 1/4 cup (2 fl. oz./60 ml) olive oil
    • 1/4 cup (1/3 oz./10 g) chopped mixed fresh herbs, such as thyme, sage, parsley and rosemary

    Directions:

    Preheat an oven to 425°F (220°C). Line a baking sheet with parchment paper.

    Bring a large pot of salted water to a boil over high heat. Remove the leaves from the cauliflower and trim the stem flush with the bottom of the head. Add the cauliflower and lemon slices to the boiling water and cook until the cauliflower is fork-tender, 12 to 15 minutes.

    Using a large slotted spoon, transfer the cauliflower to the prepared baking sheet, standing it upright, and roast in the oven for 30 minutes.

    Meanwhile, in a small bowl, stir together the cheese, panko, olive oil and herbs.

    Remove the cauliflower from the oven and carefully press the cheese mixture over the top. Continue roasting until the topping is golden brown, 8 to 10 minutes more. Season to taste with salt and pepper. Cut the cauliflower into thick wedges and serve warm with lemon slices alongside. Serves 4 to 6.

    Williams-Sonoma Test Kitchen

      Current date/time is Sun Nov 17, 2024 8:25 am