Thursday, April 24, 2014

Roasted Cauliflower with Calabrian chilies

My cousin Jenn and I went to Pizzeria Lola over Christmas, and we got their side dish of Cauliflower.  It was SOOOOO amazing!!!!  Jenn sent me this recipe she found, so we had to make it at cookbook!!!

This dish has become one of best selling starters at Pizzeria Lola. The key to this dish is roasting at a very high temperature, keeping the outside slightly charred/crisp and the inside delicate. Roasting brings out the natural sweetness of this vegetable.

1 medium head of cauliflower cut into 1 1/2 inch florets 
1/4 cup of extra virgin olive oil 
2 tablespoons lemon juice 
tablespoons of diced calabrian chilies or chili flakes to taste 
flat leaf parsley diced as garnish 
lemon zest 
salt and pepper to taste

Preheat oven to 500 degrees. 

Place cauliflower florets in large roasting pan or baking sheet. Toss with olive oil, salt and pepper. Place the roasting pan/baking sheet in the oven and roast for 15 minutes. Stir florets occasionally to ensure an even roast. Remove from oven and toss with lemon juice and chilies. Garnish with lemon zest and chopped parsley. Serve immediately.

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