Roasted Cauliflower

This recipe boosts the flavor of roasted cauliflower with a quick-fix mixture of pickled peppers, nutty Parmesan and toasted pine nuts for bold flavor.

Prep time:
Cook time:

Serving size: 4
Calories per serving: 90

4 cups sliced cauliflower
3 tablespoons olive oil
salt and freshly ground black pepper
1 tablespoon crumbled dried mexican oregano
2 tablespoons pickled peppers, such as pepperoncini, plus 2 tablespoons pickling juice
2 tablespoons grated parmesan
1 tablespoon chopped pickled jalapenos
1 ounce toasted pine nuts
2 tablespoons chopped fresh parsley

Preheat the oven to 350 degrees F.

Combine the cauliflower and 2 tablespoons of the olive oil in a medium bowl. Heavily season with salt and pepper. Add the oregano and toss to combine. Spread the cauliflower evenly on a baking sheet. Bake until the cauliflower is caramelized and golden in color, about 40 minutes. Let cool.

In a small mixing bowl, mix the pepperoncini, pickling juice and remaining 1 tablespoon olive oil. Season with salt. Mix well until evenly incorporated.

Toss the pepperoncini mixture, Parmesan, jalapenos and pine nuts with the roasted cauliflower. Garnish with the parsley and serve.


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