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


Roasted Cauliflower with Lemon and Olives

Lobo
Lobo
Moderator
Moderator


Posts : 28411
Join date : 2013-01-12

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

Post by Lobo Thu 22 Dec 2016, 6:28 pm

Roasted Cauliflower with Lemon and Olives Img68l
Roasted Cauliflower with Lemon and Olives


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.


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

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


    Current date/time is Sat 10 Dec 2022, 2:15 am