Showing posts with label cauliflower with rosemary apples and pecans. Show all posts
Showing posts with label cauliflower with rosemary apples and pecans. Show all posts

Monday, November 18, 2013

Roasted Cauliflower with Rosemary, Apples and Pecans

I never thought we would gobble up cauliflower. Seriously. I've eaten it all my life. My mother steamed it and served it with a browned butter breadcrumb mixture. When we groaned about it, she said she didn't like it much, either, but it was good for us. And I still buy it and cook it – because it's good for us.

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.

Krista's Roasted Cauliflower with Rosemary, Apples and Pecans

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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