Roasted Cauliflower

Total Time:
1 hr
Prep:
10 min
Inactive:
10 min
Cook:
40 min

Yield:
About 4 cups
Level:
Easy

Ingredients
  • 4 cups sliced cauliflower
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1 tablespoon crumbled dried Mexican oregano
  • 2 tablespoons pickled peppers, such as pepperoncini, plus 2 tablespoons pickling juice
  • 2 tablespoons grated Parmesan
  • 1 tablespoon chopped pickled jalapenos
  • 1 ounce toasted pine nuts
  • 2 tablespoons chopped fresh parsley
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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    This recipe is featured in:

    The Kitchen