Roasted Cauliflower

 /  /

Writer: Judy Shortsleeve

Roasted Cauliflower

 /  /

Writer: Judy Shortsleeve

Roasted Cauliflower

Roasted Cauliflower

Servings: 2

Ingredients

Pickled Red Onion

  • 1 medium Red Onion thinly sliced into rings
  • 1/2 cup Red Wine Vinegar
  • 1/2 cup Apple cider vinegar
  • 4 tbsp Sugar

Cauliflower

  • 1 Cauliflower head cut into florets
  • 2 tbsp Olive Oil plus more for coating pan
  • 2 tbsp Parsley chopped
  • 1/2 tsp Red Pepper Flakes
  • 2 tbsp Golden Raisins plumped in hot water then drained
  • 4 ounces Ricotta Salata
  • Salt
  • 2 tbsp Butter
  • 2 tbsp Breadcrumbs toasted

Instructions

Pickled red onion

  • Bring vinegars and sugar to a boil, and pour over sliced red onion. Submerge onion rings and let cool to pickle for 24 hours.

Cauliflower

  • Heat oven to 425°. Toss cauliflower florets with olive oil, salt, and pepper flakes. Bake on a sheet pan for 15 minutes. Florets should be lightly browned and tender; if not, return to oven for a few additional minutes.
  • Heat a large skillet (enough to fit cauliflower) to medium-high heat, and add a light coating of olive oil and cauliflower. Season with a pinch of salt. Add butter and return to oven for 4 minutes until butter browns and becomes nutty in aroma.
  • Remove from oven and add raisins and parsley. Place cauliflower on serving dish and sprinkle breadcrumbs on top, drape with drained onion and sliced ricotta salata. Appetizer serves 2

Notes

This recipe is from Pizza Barbone, 390 Main Street, Hyannis • pizzabarbone.com
This recipe is from Cape Cod LIFE’s second annual “Best of” recipe section from the April 2017 issue.
Tried this recipe?Let us know how it was!

Seaside Bridal Couture

Judy Shortsleeve