Roasted cauliflower with lemon and pine nuts
You know that cooking vegetables is my “thing”. My fridge is always full of them and they feature in every meal we eat. Cauliflower is one of my favs, a versatile veggie that can be boiled, baked, pureed, roasted or made it into soup. You can even make a cauliflower “rice” by pulsing it in a food processor to rice textured small bits). Cauli goes well with cheese sauce, blue cheese, tahini, lemon, crunchy dukkah and more, and combines well with other veggies.
One of my favourite ways is roasting the cauli and serving it simply with a drizzle of olive oil, salt and perhaps a drizzle of fresh lemon juice. I know cauli has its detractors, I am not one of them.
1 medium cauliflower
2 tablespoons olive oil for drizzling or as needed
Salt and pepper
2 tablespoons lemon juice
6 tablespoons olive oil
Salt and pepper
A handful of parsley, chopped
1/2 cup pine nuts, toasted (not pictured but they went on after)
Separate the cauliflower into medium size florets.
Place florets on a foil or parchment lined backing sheet and drizzle with oil, mixing to coat the florets with the oil.
Sprinkle salt and pepper over and place in a preheated 400F oven. roast until beginning to turn golden ion spots, being careful not to overcook (about 20-30 minutes).
Mix the lemon juice, olive oil and salt in a small jar and shake to emulsify.
Toast the pine nuts in a skillet until golden.
When the cauliflower is ready remove from the oven and place in a bowl.
Drizzle with the dressingand toss to coat.
Scatter chopped parsley and nuts over and mix lightly.