spicy skillet-roasted cauliflower recipe

Posted at 12:19 pm by Mary Ann Lesh

Aug 7th

PREP: 10 min.
COOK: 20 min.
NON-STICK SKILLET
SERVES: 4

INGREDIENTS

1/2 medium CAULIFLOWER, cut into florets
2 Tbsps OLIVE OIL
1 LEMON for ZEST and JUICE
1/4 c FRESH PARSLEY, chopped
1 Tbsp CAPERS
1 JALAPEÑO, sliced thin
SALT and PEPPER to taste

INSTRUCTIONS

1. Place CAULIFLOWER FLORETS into preheated non-stick skillet; drizzle with 2 Tbsps OLIVE OIL (optional); stir occasionally until they are golden and crispy, about 20 minutes

2. With a vegetable peeler, peel 3 strips of LEMON ZEST from the LEMON

3. Transfer the roasted cauliflower to a serving bowl and top it with the PARSLEY, CAPERS, JALAPEÑO, and LEMON ZEST

4. Add LEMON JUICE, SALT and PEPPER; toss until coated

Author: Mary Ann Lesh

I have been a teacher, university administrator, and translator in Mexico, Texas, and Massachusetts. I have traveled in Central and South America, Europe, Asia, the United States and Mexico. I grew up in Wichita Falls, Texas, attended Midwestern University, then received a bachelor’s degree in English, education, and journalism from Baylor University. I have a master of education degree and doctoral studies in Spanish literature from Texas Tech, with additional studies in translation, French, Portuguese, website design, and art at the Universidad Autónoma de Guadalajara, Boston University, and the University of Texas at Dallas. I am the mother of three and grandmother of seven. I have lived in Cancun, Mexico, since 2017.

Posted in RECIPES | Tagged capers, cauliflower, jalapeno, lemon, lemon zest, parsley |

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