Pan-Roasted Cauliflower With Garlic, Parsley and Rosemary | Salads / Soups / Sides / Sauces | Categories | Recipes | Our Story | Pedroncelli Winery

Pan-Roasted Cauliflower With Garlic, Parsley and Rosemary | Salads / Soups / Sides / Sauces | Categories | Recipes | Our Story | Pedroncelli Winery

www.pedroncelli.com

Recipes Pan-Roasted Cauliflower With Garlic, Parsley and Rosemary Pairs Well With Serves 4-6 Ingredients 2 medium cauliflower heads (about 2 pounds) 3

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Cooking tools:

  • Chef's knife
  • Cutting board
  • Skillet
  • Spatula
  • Wooden spoon
  • Fork
  • Stove
  • Microplane
  • Measuring spoon
  • Measuring cup
  • Serving platter

Ingredients

  • 2 medium cauliflower heads (about 2 pounds)
  • 3 tablespoons extra-virgin olive oil
  • —Salt and black pepper to taste
  • 1/2 teaspoon crushed red pepper, or to taste
  • 1 teaspoon grated or finely minced garlic
  • 1/2 teaspoon freshly chopped rosemary
  • 1/2 cup roughly chopped parsley
  • 1/2 teaspoon grated lemon zest
  • 1/4 cup roasted salted almonds (homemade or store bought), roughly chopped
  • 1 red Fresno chili, thinly sliced, for garnish (optional)
  • —Lemon wedges, for serving

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