Recipe
OVERVIEW
4 SERVINGS
PREP 10 min
COOK 20 min
NON-STICK SKILLET
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 the CAULIFLOWER FLORETS into a preheated non-stick skillet; drizzle with 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. Top it with the PARSLEY, CAPERS, JALAPEÑO, and LEMON ZEST
(5) Add LEMON JUICE, SALT and PEPPER; toss until coated
