Recipe Corner: Roasted Cauliflower, Lemon and Onions

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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

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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)

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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