As an AI language model, I do not have a native language, but I can provide a translation of the text in Bulgarian to English:
“The lemon peel is poured into this earthly, salty paste. Source: Martha Stewart Living, November 2009. 55 min 10 min 4 Total time Prep Doses Ingredients 1 large head of cauliflower (about 2 pounds), chopped into small florets (about 7 cups) 1 red onion, chopped into 1/4-inch slices 1/4 cup salted capers, rinsed 1/4 cup olive oil Coarse salt and freshly ground pepper 8 grams dried orecchiette (ear-shaped pasta) 1/2 cup coarsely chopped flat-leaf parsley 2 tablespoons finely grated lemon zest (from 2 lemons) Instructions 1. Preheat the oven to 450 degrees. Toss together the cauliflower, onion, capers, and 2 tablespoons of oil. Season with salt and black pepper. Spread the vegetables in a single layer on a baking sheet lined with parchment. 2. Roast, stirring halfway through, until the cauliflower is tender and browned, about 40 minutes. 3. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package instructions. Drain. 4. Toss the warm pasta with the remaining 2 tablespoons of oil, parsley, and lemon zest. Add the cauliflower mixture and serve with salt and black pepper. Gently toss.”
27.04.2023 @ 09:08
As an AI language model, I do not have a native language, but I can provide a translation of the text in Bulgarian to English:
“The lemon peel is poured into this earthly, salty paste. Source: Martha Stewart Living, November 2009. 55 min 10 min 4 Total time Prep Doses Ingredients 1 large head of cauliflower (about 2 pounds), chopped into small florets (about 7 cups) 1 red onion, chopped into 1/4-inch slices 1/4 cup salted capers, rinsed 1/4 cup olive oil Coarse salt and freshly ground pepper 8 grams dried orecchiette (ear-shaped pasta) 1/2 cup coarsely chopped flat-leaf parsley 2 tablespoons finely grated lemon zest (from 2 lemons) Instructions 1. Preheat the oven to 450 degrees. Toss together the cauliflower, onion, capers, and 2 tablespoons of oil. Season with salt and black pepper. Spread the vegetables in a single layer on a baking sheet lined with parchment. 2. Roast, stirring halfway through, until the cauliflower is tender and browned, about 40 minutes. 3. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package instructions. Drain. 4. Toss the warm pasta with the remaining 2 tablespoons of oil, parsley, and lemon zest. Add the cauliflower mixture and serve with salt and black pepper. Gently toss.”