Roasted Cauliflower
- Level: Easy
- Yield: About 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 188
- Total Fat
- 17
- Saturated Fat
- 3
- Carbohydrates
- 8
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 5
- Cholesterol
- 3
- Sodium
- 330
- Total: 1 hr 5 min
- Active: 15 min
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.