Wednesday, October 30, 2013
Roasted Cauliflower with Dried Cherries
Adapted from At Home with Lynn Crawford
Prep time: 5-10 minutes
Roasting time: 30 minutes
1 large head cauliflower, broken into florets
1 lemon, juice and grated zest
1 tbsp rosemary leaves, chopped
1/4 cup dried cherries, coarsely chopped (raisins, currants, cranberries, dried blueberries are other options)
2 tbsp good olive oil
2 tbsp butter, melted
1 tsp ground cumin ( was actually milder once cooked, but here's an opportunity to add any other spice or spice blend of your choice)
salt and freshly ground black pepper
Garnish: chopped fresh parsley
1. Preheat the oven to 400F/200C and line a rimmed baking sheet with foil or parchment for easy clean up.
2. In a large bowl, toss the cauliflower with everything but the garnish. Spread evenly on the baking sheet and roast. Toss halfway through. Cauliflower is ready when golden brown with crispy edges.(30-40 minutes).
Garnish with chopped parsley. A great side with any chicken or meat dish.