REcipe:Roasted Cauliflower with Pine Nuts

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Roasted Cauliflower with Pine Nuts

 

1 large head cauliflower (about 3 pounds), 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.

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 1½ 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 to 4 minutes.

Serve in a medium gratin dish or on a small serving platter.

Sprinkle zest and cheese over top.

Serves 6.

Read more at:

http://www.theintell.com/videos/cook-this/recipes/cauliflower-with-an-italian-touch/article_1b60ced6-aa8e-5d88-9fef-547fb0eec7ad.html?channelId=e3341f5cfa514911a0bb8b64a7700235&channelListId&mediaId=41b50beb55f443d1a085f851f5f83a6d