Thursday, January 16, 2014

Happy 5th Anniversary: Cauliflower Florets with Lemon Zest and Parsley

Cauliflower Florets with Lemon Zest and Parsley

Today is the 5th anniversary of Feast Everyday!  I started it back in 2009 and here were are in 2014 with over 50,000 visits to the blog and over 500 recipes or food adventures contributed.  Pretty good for a word-of-mouth, non-advertised blog.

Thank you to everyone who follows the blog and/or contributes!

On the 5th anniversary, I thought I'd share my new favorite veggie recipe.  Can't seem to get enough of it.

The cauliflower gets crisper, sweeter, nuttier and a lovely caramel brown when roasted.  The lemon zest and parsley brighten it up and make it irresistible!

Cauliflower Florets with Lemon Zest and Parsley

1 head of cauliflower, washed, stems removed, and broken into bite-size florets
olive oil
salt and pepper
lemon zest of one lemon
about 1/4 cup fresh parsley, roughly chopped

Preheat oven to 350 degrees.

Wash and remove stems from head of cauliflower.  Break into bite size florets.

Generously toss in olive oil, salt and pepper and spread out evenly in a shallow roasting pan.

Roast for 30 minutes --- try not to stir them unless you smell some of the little bits burning --- because they will turn a lovely caramel brown and get sweeter and nuttier and crisper, if you do.

Turn off the oven.
Pull them out, grate the zest of one lemon over them, and sprinkle with parsley, then toss.

Put them back in the oven (now off)  to stay warm while you finish preparing to take the meal to the table.

In this case, we were broiling a rack of lamb, so I just let them hang out in the bottom of the oven until the meat finished resting.


1 comment:

  1. Congratulations! Can't wait to see what the next five years hold!