Saturday, December 1, 2012

Roasted Cauliflower:


2 cups cauliflower, cut into medium florets
1 cup vegetable broth
2/3 cup sherry or other dry white wine
1/2 cup water (if necessary)
2 cloves garlic, chopped
2 tsp. lemon juice
1/4 tsp. Kosher salt (to taste)
Black pepper (to taste)
Dash of cayenne pepper
Dash of oregano
Fresh parsley, chopped (for garnish)

Serves 4.
Total Cook Time: 55 minutes.


1. Preheat your oven to 350. Add the cauliflower, vegetable broth, sherry, garlic, lemon juice, salt, and cayenne to a cast-iron skillet or baking pan. Mix it so that the seasonings are blended throughout, and bake on the bottom rack of the oven for about 20 minutes.

2. Take the pan out of the oven, and add water if necessary. Add the black pepper, oregano, and more salt (if desired). Continue baking on the bottom rack for another 25 minutes. Garnish with parsley.

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