Tuesday, January 8, 2013

Roasted Cauliflower with Salsa Verde

I love roasted cauliflower and may have eaten most of this pan for an afternoon snack.  While the cauliflower was roasting in the oven, I told my husband that I didn't want to waste any of the  cauliflower, but that I wasn't going to eat a whole head of cauliflower for a snack and then I did (minus a couple of pieces).  It really was that tasty!


Roasted Cauliflower with Salsa Verde

Salsa Verde

1 jalapeno, seeded and minced
3 tablespoons finely chopped cilantro leaves
2 medium cloves garlic, minced with a pinch of salt
3 tablespoons fresh lime juice
4 tablespoons olive oil
Salt to taste

In a medium bowl, combine the jalapeno, cilantro, garlic, fresh lime juice and olive oil and whisk to combine.  Add a couple of pinches of salt, to taste and whisk to combine.  Set aside at room temperature for at least 30 minutes and up to an hour.

Roasted Cauliflower

1 head of cauliflower
2 tablespoons olive oil
Salt to taste

Preheat oven to 450 degrees.

Wash and dry cauliflower.  Put on a cutting board, stem side down, and slice vertically, top to bottom, into 1/4-inch slices.  Put the cauliflower on a baking sheet and toss with two tablespoons of olive oil.  Spread the cauliflower in a single layer on the baking sheet.  Use two baking sheets if the cauliflower seems too crowded.  (Too much cauliflower on the pan and the cauliflower will steam rather than roast.)  Salt lightly.  Bake until the cauliflower is golden, 20 to 30 minutes, turning once with a spatula.  Salt lightly again.  

Serve cauliflower with salsa Verde on the side for drizzling.

Recipe from A Homemade Life by Molly Wizenberg

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