Roasted Cauliflower with Parmesan, Pine Nuts & Herbs
Serves 4
Golden roasted cauliflower with Parmesan cheese, toasted pine nuts, garlic, fresh herbs and a touch of turmeric, finished with a squeeze of fresh lemon.
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Ingredients
- 1 medium head of cauliflower
- 3 tablespoon extra-virgin olive oil
- 2 cloves garlic, minced
- ½ lemon, zested
- ½ teaspoon ground turmeric
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- pinch red pepper flakes
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh oregano, finely chopped
- ⅓ cup pine nuts
- ¼ cup Parmesan cheese, freshly grated
- ¼ lemon, for finishing
Instructions
- Preheat the oven to 450°F.
- Cut the cauliflower into bite-size florets, keeping them similar in size so they roast evenly.
- In a small bowl, whisk together the olive oil, garlic, lemon zest, turmeric, sea salt, black pepper and red pepper flakes.
- Place the cauliflower in a large bowl. Pour the olive oil mixture over the cauliflower and toss thoroughly to coat, using your hands if needed. Add the rosemary, thyme and oregano and toss again.
- Spread the cauliflower in a single layer on a large metal sheet pan. Roast for 15 minutes.
- Toss the cauliflower and roast for another 7–8 minutes, until beginning to brown and nearly tender.
- Sprinkle the Parmesan and pine nuts evenly over the cauliflower. Roast for another 3–4 minutes, until the cauliflower is tender and browned in spots, the Parmesan is melted and the pine nuts are lightly toasted.
- Remove from the oven and squeeze the juice from ¼ lemon over the cauliflower. Serve warm.