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 |
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