Mediterranean roasted cauliflower

By Wendy Andresen | Aug 06, 2020
Photo by: Wendy Andresen

Cauliflower of many colors is available at the farmers’ market now, and here’s a recipe to please even those few folks who profess not to enjoy it. In the photo, you can see I used both white and yellow.

This dish is piquant and slightly salty and lends itself to accompaniment by a grain such as farro or quinoa, as well as perhaps a tomato and cucumber salad.

Ingredients:

2 pounds cauliflower florets (about 8 cups)

3 Tbsp. olive oil

6 cloves garlic

1/2 tsp. dried oregano or 1 tsp. fresh

1/2 cup slivered almonds

1/4 cup kalamata olives, chopped

2 Tbsp. capers

Zest of 1 lemon

2 Tbsp. fresh lemon juice

2 scallions, both white and green parts, thinly sliced on the diagonal

Salt and pepper to taste

1/4 to 1/2 tsp. red pepper flakes or to taste

Directions:

1. Preheat oven to 425 degrees.

2. In a small skillet, toast the almonds over medium heat, stirring constantly so they don’t burn. This should take no longer than 5 minutes. Transfer them to a small bowl so that they don’t continue to brown. You may instead toast them in the oven for about 5 to 8 minutes at 350 degrees if you watch them closely.

3. Place the cauliflower florets in a bowl or plastic bag (you probably know by now to save your cereal bags for this purpose) and toss with the oil. Sprinkle the oregano and garlic over the cauliflower, then spread it all out evenly on a large sheet pan topped with parchment.

4. Roast the cauliflower for 15 to 20 minutes, depending on the size of the florets and how firm you like your cauliflower. After 10 minutes of roasting, toss the florets so that they brown evenly.

5. Transfer the cauliflower to a serving bowl. Add the almonds, kalamatas, capers, lemon zest, lemon juice and half the scallions. Toss well and add salt and red and black pepper to taste. Toss again.

6. Garnish each individual serving with more scallions.

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