Recipe courtesy of Marcela Valladolid
Show: The Kitchen
Episode: The Harvest
Roasted Cauliflower
Total:
1 hr 5 min
Active:
15 min
Yield:
About 4 cups
Level:
Easy
Total:
1 hr 5 min
Active:
15 min
Yield:
About 4 cups
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F.

Combine the cauliflower and 2 tablespoons of the olive oil in a medium bowl. Heavily season with salt and pepper. Add the oregano and toss to combine. Spread the cauliflower evenly on a baking sheet. Bake until the cauliflower is caramelized and golden in color, about 40 minutes. Let cool.

In a small mixing bowl, mix the pepperoncini, pickling juice and remaining 1 tablespoon olive oil. Season with salt. Mix well until evenly incorporated.

Toss the pepperoncini mixture, Parmesan, jalapenos and pine nuts with the roasted cauliflower. Garnish with the parsley and serve.

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