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

Time: 30 minutes
Yield: 4 to 6 servings

Get full recipe ๐Ÿ‘‡๐Ÿป
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
ยฝ teaspoon crushed red pepper, or to taste
1 teaspoon grated or finely minced garlic
ยฝ teaspoon freshly chopped rosemary
ยฝ cup roughly chopped parsley
ยฝ teaspoon grated lemon zest
ยผ 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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