Peruvian & World Recipes

Roasted Colorful Cauliflower

Roasted Colorful Cauliflower
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Roasted Colorful Cauliflower

Course: Side DishesCuisine: Peruvian, Italian
Yield:

6

Vibrant Roasted Colorful Cauliflower: Toss purple and orange/yellow florets in olive oil, garlic, lemon zest, juice, salt, and pepper. Roast, and sprinkle with walnuts, Parmesan, and parsley. Garnish with lemon slices for a flavorful, visually stunning dish!

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Ingredients

  • 1/2 Large purple cauliflower cut into florets

  • 1/2 large Orange/yellow cauliflower cut into florets

  • 1/4 cup extra virgin olive oil

  • 2 Tbsp minced garlic

  • 2 tsp fresh Lemon Zest

  • 1 Tbsp Lemon Juice

  • 1 tsp salt

  • 1/2 tsp ground black pepper

  • 1/4 cup Walnuts roughly chopped

  • 1/4 cup grated Parmesan Cheese

  • 1/4 minced fresh Italian parsley

  • 5 Lemon Slices

Directions

  • Preheat the oven to 425° F
  • Cut the florets into bite-size pieces. Set aside.
  • In a bowl, combine olive oil, garlic, lemon zest and juice, and salt and pepper.
  • In a big bowl, toss cauliflower florets with olive oil mixture.
  • Transfer onto a baking sheet in a single layer and bake it for 15 minutes.
  • Take your baking sheet out, flip the florets, and sprinkle chopped walnuts, grated parmesan cheese, chopped parsley, and top it with lemon slices.
  • Back into the oven for 10 minutes.
  • Serve immediately.

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