(serves 4)
INGREDIENTS:
• One 2 1/2-pound cauliflower, cut into 2-inch florets
• 1/3 cup extra-virgin olive oil
• Salt and freshly ground pepper
• 4 lemon wedges, for serving
• 1/2 cup toasted pistachios, almonds or macadamia nuts
• 2 tablespoons fresh chopped parsley
METHOD:
• Preheat the oven to 400°. On a large rimmed baking sheet, drizzle the cauliflower florets with the olive oil. Season them with salt and pepper and toss well
• Roast for about 30 minutes, stirring occasionally, until the cauliflower is tender and golden brown
• Transfer to plates, garnish with the lemon wedges, sprinkle with toasted nuts, chopped parsley and serve hot or at room temperature
TIPS:
• Try adding red bell pepper cut into strips and roasted with the cauliflower for a cauliflower-healthy dish
• Toast bread crumbs in butter and sprinkle on cauliflower for a great flavor
• Try roasting broccoli and carrots the same way, plain or with toppings
Enjoy!
