I know what you're thinking. Roasted cauliflower? That sounds gross. That's what I thought, too, but after polishing off half a head, I had definitely changed my mind. Kevin even enjoyed it, and he hardly ever eats the food I cook.
1 medium cauliflower
2-3 T olive oil
salt to taste
Salsa Verde
1 medium jalapeno, ribs and seeds removed
3 T finely chopped cilantro leaves
2 medium cloves garlic, minced with a pinch of salt
3 T fresh lime juice
4 T olive oil
salt to taste
Prepare the salsa verde first. In a medium bowl, whisk together the jalapeno, cilantro, garlic, lime juice, and olive oil. Add a pinch or two of salt to taste. Set aside at room temperature for at least 30 minutes, and up to an hour.
Preheat oven to 450 degrees. Wash and dry the cauliflower. Place it stem side down on a cutting board. Slice it vertically, top to bottom, in 1/4 inch slices. Most of it will be in crumbles and a few slices will stay intact. Put it into a large bowl and drizzle 2 T of oil on it. Use your hands to toss to coat the cauliflower. Add an extra T of oil if necessary to coat it all.
Spread it in a single layer on a sheet pan or two, you don't want it too crowded or it will steam instead of roast. Salt lightly.
Bake until it is tender, golden, and slightly brown in spots, around 20-30 minutes. Turn once with a spatula. Salt lightly again.
Serve hot or warm, with the salsa on the side for drizzling.
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