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Pan-Roasted Cauliflower With Garlic, Parsley and Rosemary by David Tanis, NYT Cooking

beautifulyou583

Time: 30 minutes
Yield: 4 to 6 servings

Get full recipe 👇🏻
http://cooking.nytimes.com/recipes/1018539-pan-roasted-cauliflower-with-garlic-parsley-and-rosemary

INGREDIENTS

2 medium cauliflower heads (about 2 pounds)
3 tablespoons extra-virgin olive oil
Salt and black pepper
½ teaspoon crushed red pepper, or to taste
1 teaspoon grated or finely minced garlic
½ teaspoon freshly chopped rosemary
½ cup roughly chopped parsley
½ teaspoon grated lemon zest
¼ cup roasted salted almonds (homemade or store bought), roughly chopped
1 red fresno chile, thinly sliced, for garnish (optional)
Lemon wedges, for serving

Published by beautifulyou583

Passionately in love with Creative cooking and fitness. Travelling is part of my life. Seeing the world around me make me absolutely happy. My daily exercise routine ~ POP Pilates and PIIT28. Staying confidence, strong and independence make a woman gorgeous. Be the most out of yourself and see your desires come true. Above all, my strength and wisdom come from the Lord Jesus~ Psalm 128

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