This dish goes well with fish or grilled beef. The recipe calls for 4 tablespoons of extra virgin olive oil, coarse salt and pepper, 2 pounds of cauliflower cut into small florets, 2 slices of white sandwich bread, 1 minced garlic clove, 2 tablespoons of chopped fresh parsley, 2 teaspoons of chopped fresh thyme leaves, and grated zest and juice of 1 lemon. The dish is prepared by roasting the cauliflower florets in the oven at 450 degrees Fahrenheit for 20-25 minutes, until tender and browned, and mixing the bread crumbs with garlic, salt, and pepper, and cooking them in a pan until toasted. The bread crumbs are then mixed with parsley, thyme, and lemon zest, and sprinkled over the roasted cauliflower, which is then tossed with lemon juice.
27.04.2023 @ 02:50
This dish goes well with fish or grilled beef. The recipe calls for 4 tablespoons of extra virgin olive oil, coarse salt and pepper, 2 pounds of cauliflower cut into small florets, 2 slices of white sandwich bread, 1 minced garlic clove, 2 tablespoons of chopped fresh parsley, 2 teaspoons of chopped fresh thyme leaves, and grated zest and juice of 1 lemon. The dish is prepared by roasting the cauliflower florets in the oven at 450 degrees Fahrenheit for 20-25 minutes, until tender and browned, and mixing the bread crumbs with garlic, salt, and pepper, and cooking them in a pan until toasted. The bread crumbs are then mixed with parsley, thyme, and lemon zest, and sprinkled over the roasted cauliflower, which is then tossed with lemon juice.