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Roasted Cauliflower
comments (10) January 28th, 2009
Ingredients:
1 cauliflower head
Zest and juice of half a lemon
1/2 cup olive or vegetable oil
Leaves from 3 springs fresh oregano
1 tsp. coarse salt
Freshly ground pepper
8 servings
Cauliflower was far from the favorite vegetable of my childhood. But when I discovered how delicious it was roasted, it rose high on my list of great vegetable dishes.
Preheat the oven to 450°F. Remove the outer leaves from the cauliflower and cut the head into manageable pieces, then into 1⁄4-inch slices.
In a medium bowl, mix the lemon zest and juice, oil, oregano, salt, and pepper. Add the cauliflower and toss until well coated. Spread evenly on a baking sheet. Roast in the oven for about 12 minutes, until the cauliflower softens and browns around the edges.
Recipe by Carole Peck
April 1999
from issue #20
posted in: side dish, cauliflower, roasted vegetable
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Comments (10)
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