Cook this: Roasted Cauliflower with Pine Nuts
Grated Parmesan Cheese and zest of lemon tops off Chef Shereen Pavlides' creation of Roasted Cauliflower Parmesan with Pine Nuts.
Nancy Rokos
Chef Shereen Pavlides prepares her Roasted Cauliflower Parmesan with Pine Nuts side dish.
In this week蘑菇视频 edition of Cook This, Chef Shereen Pavlides highlights the flavor of cauliflower with a nutty accent.
To watch Chef Pavlides make this dish, visit heraldstandard.com.
Roasted cauliflower with pine nuts
Yields: 6 servings Prep Time: 8 minutes Cook time: 28 minutes
1 large head cauliflower (about 3 pounds) 鈥� washed, dried, cut into florets (about 8 cups)
1/3 cup good olive oil
kosher salt / fresh finely ground black pepper
3 tablespoons pine nuts
grated zest of 1 lemon
freshly grated Parmigiano-Reggiano
Heat oven to 400 degrees F.
Group florets in the center of a large rimmed baking sheet, drizzle oil over top, and toss well to evenly coat. Group florets back into the center, season with 1 1/2 teaspoons salt and 8 turns on the pepper mill. Spread out evenly and roast until tender, about 25 minutes, tossing halfway through roasting time.
Remove baking sheet. Sprinkle pine nuts over the cauliflower and return to the oven until pine nuts are lightly toasted and warmed through, 3 鈥� 4 minutes.
Serve in a medium gratin dish or on a small serving platter.
Sprinkle zest and cheese over top.