By Christine Vartanian Datian
Ingredients:
1 large head cauliflower, cut into florets or wedges (about 8 cups)
2 large lemons, thinly sliced
1 medium red onion, diced or sliced
Recipes
Recipe Corner: Roasted Cauliflower, Lemon and Onions
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1/4 cup olive oil or grape seed oil or 5 tablespoons melted unsalted butter
4-5 garlic cloves, chopped
1 tablespoon grated lemon rind
1 tablespoon lemon juice
1 teaspoon kosher or sea salt
1/4 teaspoon each white or black pepper, paprika, and crushed red pepper flakes (to taste)
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1/8 teaspoon ground nutmeg
1/2 cup fresh bread crumbs or Panko bread crumbs (optional)
Chopped fresh parsley and thyme leaves
Crumbled feta cheese, blue cheese or grated Parmesan cheese
Preparation:
Preheat oven to 400 degrees F.
Toss cauliflower, lemons and onions with the oil, garlic, lemon rind, lemon juice, and spices in a large bowl.
Place on a greased baking sheet lined with foil and roast until golden, about 25 to 28 minutes, tossing, or until tender when pierced with a knife. Add the bread crumbs, toss, drizzle with olive oil, and roast 3-5 minutes longer, if desired. Remove from oven.
Transfer to a bowl or platter, top with fresh chopped parsley and thyme, and sprinkle with cheese. Serve with Italian vinaigrette dressing or yogurt on the side.
Serves 4-6.
*Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at http://www.thearmeniankitchen.com/
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