Lemon Garlic Roasted Cauliflower
Helen Park
2
Side Dish
Chili Oil with Lemon and Garlic is a great medium for cooking with flavor. I like baby cauliflower (it can also be called Caulilini or Chinese cauliflower) for its tender green stalks and that good, golden-brown roasted cauliflower flavor. The dish comes together easily in a pan with the warming chili oil, a splash of water, and plenty of grated cheese. Add a little cooked orzo, fresh bread, or warmed halloumi and this makes a great weeknight meal for one with a little leftover for lunch tomorrow.
Ingredients
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12 oz package baby cauliflower, or regular cauliflower
3 Tbsp Chili Oil with Lemon and Garlic
½ tsp fine sea salt
¼ cup water
¼ cup grated pecorino
1 Tbsp parsley, roughly chopped
2 Tbsp lemon juice
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1 cup olive oil
Zest of 1 lemon, using a peeler
2 Tbsp garlic slices
1 Tbsp Espelette
Directions
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Add the ingredients to a clean container and stir to combine. Leave at room temperature overnight to infuse.
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Split the cauliflower into florets to keep them cooking evenly.
In a heavy bottom skillet with a lid, add the cauliflower and drizzle with chili oil and salt, while heating the pan to medium-high heat. As the cauliflower starts to sizzle, turn each piece to get a light golden-brown color on both sides.
Pour the water around the pan and cover to trap the steam in.
After a few minutes, open the lid to give it a quick stir. The cauliflower should be ready as the water evaporates. For more tenderness, you can add a little more water and cover to steam again.
When ready, finish with lemon juice, cheese, and fresh parsley.
