I've been reading about roasted cauliflower. Seems like it's turning up everywhere and getting high praise. I don't know about you, but between the on-line newsletters, the cooking magazines, and TV shows, sometimes I can't find the recipes that I seem to remember. I don't think I actually read the recipe, only the title – Roasted Cauliflower with Apples and Pecans. So I made up my own recipe, and let me just say that I never thought I'd see the day when I didn't have any leftover cauliflower. We did everything except lick the plate.
This is a super easy recipe. Ideal for beginner cooks. You can fudge a little on the measurements, and I bet it will turn out every bit as good. It's a one pan dish, too. Easy, healthy, and delicious? Can it be? Yup. The apples lend a sweet note that blends so nicely with the Kosher salt. We'll be making this again, for sure!
I used a roasting pan, but any rimmed baking sheet would do.
1 head of cauliflower
3 tablespoons olive oil
1-2 teaspoons dried rosemary
1 1/2 teaspoons Kosher salt
generous 1/3 cup chopped pecans
1 medium apple
Preheat oven to 400.
Break or cut the cauliflower into bite-sized pieces and place in a roasting pan. Drizzle with the olive oil and mix a few times to spread the oil around. Sprinkle with the rosemary and salt. Mix again.
Roast in oven for 10 minutes. Turn the cauliflower over. Roast another 10 minutes. Meanwhile, peel the apple, cut into thin slices and cut the slices in half. Add the pecans and the apple to the cauliflower mixture and roast another 10 minutes.
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