Roasted Cauliflower and Shallots with Oregano and Lemon / Jill Silverman Hough

Name: Roasted Cauliflower and Shallots with Oregano and Lemon / Jill Silverman Hough
Ingredients: 8 cups medium cauliflower florets (large-bite-sized) (about one 2 3/4-pound head); 12 cloves garlic; 8 shallots, quartered lengthwise; 1/4 cup extra virgin olive oil; 1 1/2 teaspoons coarse kosher salt; 3/4 teaspoon freshly ground black pepper; 1 lemon; 2 tablespoons pine nuts, toasted; 1 tablespoon coarsely chopped fresh oregano; 1/2 teaspoon dried crushed red pepper flakes (optional but highly recommended)

jillhough.com

Roasted cauliflower and shallots, yum. But oregano, lemon zest, garlic, pine nuts, and optional red pepper flakes send it over the top.

View full recipe on jillhough.com

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Ingredients

8 cups medium cauliflower florets (large-bite-sized) (about one 2 3/4-pound head)
12 cloves garlic
8 shallots, quartered lengthwise
1/4 cup extra virgin olive oil
1 1/2 teaspoons coarse kosher salt
3/4 teaspoon freshly ground black pepper
1 lemon
2 tablespoons pine nuts, toasted
1 tablespoon coarsely chopped fresh oregano
1/2 teaspoon dried crushed red pepper flakes (optional but highly recommended)