Cauliflower With Orange Zest And Green Onion
This flavorful cauliflower recipe combines the natural sweetness of roasted cauliflower with a zesty herb and citrus topping. A perfect balance of textures and flavors that will surely impress your taste buds. Serve it as a delicious side dish or a light main course.
— Constant Cookbook
Ingredients
- 1 head cauliflower, about 1 3/4 lb., cored and cut into uniform-size florets
- 1 Tbs. extra-virgin olive oil
- 1/4 tsp. kosher salt, or more, to taste
- Freshly ground pepper, to taste
- 2 Tbs. coarsely chopped green onion
- 2 Tbs. chopped fresh flat-leaf parsley
- 2 tsp. grated orange zest
- 4 lemon wedges
Instructions
- Place the cauliflower florets in a large bowl and add cold water to cover. Let stand for 20 to 30 minutes, then drain.
- Preheat an oven to 400°F.
- Spread the cauliflower in a single layer in a shallow, 9-by-13-inch baking dish. Drizzle with the olive oil and season with the salt and pepper. Toss to coat. Bake the cauliflower, turning the florets every 10 minutes and sprinkling with 1 to 2 Tbs. cold water each time, until they are tender and lightly browned, about 30 minutes.
- Combine the green onion, parsley and orange zest on a cutting board and finely chop together. Remove the cauliflower from the oven and sprinkle evenly with the green onion mixture. Spoon the cauliflower into a warmed serving dish and garnish with the lemon wedges. Serve immediately. Serves 4.
- Adapted from Williams-Sonoma, <i>Essentials of Healthful Cooking</i>, by Mary Abbott Hess, Dana Jacobi &amp; Marie Simmons (Oxmoor House, 2003).
Yield
Serves 4.
Comments
No comments found.