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Roast cauliflower with lemon, chilli and pine nuts

I don’t eat enough of this healthy vegie.  The other day I roasted some cauliflower florets with lemon, chilli and pine nuts and it was delicious; slightly sweet and spicy with a nutty crunch, and not at all like the cauliflower mornay some of us might remember from being kids.


 

Recipe for oven roasted cauliflower with chilli, lemon and pine nuts:

350g cauliflower, chopped in largish pieces
Grapeseed oil
Chilli flakes, to taste
Freshly ground black pepper and sea salt
2 cloves garlic, thinly sliced
15g toasted pine nuts
Zest from one medium sized lemon

Preheat oven to 180C.

Place cauliflower on a baking paper lined, shallow baking tin.  Drizzle over oil quite generously then sprinkle over chilli flakes and seasoning to personal preference.  Roast for 25 minutes, then add sliced garlic, a drizzle more of oil tossed through and continue to roast for a further ten minutes or until cauliflower is light golden and tender.

Remove cauliflower from the oven and immediately toss through lemon zest and pine nuts.  Serve immediately.

Serves: 2 large sides

    4 Responses leave one →
    1. June 25, 2012

      looks lovely and delicious…mouthwatering!

    2. June 25, 2012

      Looks delicious! You got me at nutty crunch – mmm.

    3. July 1, 2012

      Wow, I would like to have this obsession, as well, avocado and eggs, on toast.Yumm!

    4. July 1, 2012

      I usually roast cauliflower florets in the fall, like October, November, along with the pumpkin, but then there’s no rule as to roasting at any time of the year. Love the crunchiness of the pine nuts and the spice of the chilli added to it…a keeper!

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