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

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

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2 thoughts on “Pan-Roasted Cauliflower With Garlic, Parsley and Rosemary by David Tanis, NYT Cooking

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