Ingredients with Measurements:
- 1 head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup pine nuts
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. In a large bowl, toss the cauliflower florets with olive oil, salt, and black pepper until well coated.
4. Spread the cauliflower in a single layer on the prepared baking sheet.
5. Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender and golden brown.
6. While the cauliflower is roasting, toast the pine nuts in a dry skillet over medium heat until lightly browned and fragrant, stirring frequently.
7. Remove the roasted cauliflower from the oven and transfer to a serving dish.
8. Sprinkle the toasted pine nuts and chopped parsley over the top of the cauliflower.
9. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- 400°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 10g
- Carbohydrates: 7g
- Protein: 3g
- Fiber: 3g
Substitutions for ingredients:
- You can use any other type of nuts instead of pine nuts, such as almonds or walnuts.
- You can use any other type of oil instead of olive oil, such as vegetable oil or coconut oil.
Variations:
- Add some minced garlic to the cauliflower before roasting for extra flavor.
- Sprinkle some grated Parmesan cheese over the top of the roasted cauliflower before serving.
- Add some chopped sun-dried tomatoes to the roasted cauliflower for a pop of color and flavor.
Tips and tricks:
- Make sure to spread the cauliflower in a single layer on the baking sheet to ensure even roasting.
- Don't overcook the cauliflower, as it can become mushy and lose its flavor.
- Toast the pine nuts just before serving to ensure they stay crunchy.
Storage instructions:
- Store any leftover roasted cauliflower in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the roasted cauliflower, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the roasted cauliflower in a shallow bowl or on a platter for a beautiful presentation.
- Garnish with some additional chopped parsley or pine nuts for extra visual appeal.
Garnishes:
- Chopped parsley
- Toasted pine nuts
- Grated Parmesan cheese
Pairings:
- This roasted cauliflower pairs well with grilled chicken or fish.
- Serve with a side of roasted potatoes or a green salad.
Suggested side dishes:
- Roasted potatoes
- Green salad
- Grilled vegetables
Troubleshooting advice:
- If the cauliflower is not browning evenly, rotate the baking sheet halfway through the cooking time.
- If the cauliflower is still too firm after roasting, return it to the oven for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash the cauliflower thoroughly before using.
- Store any leftover roasted cauliflower in the refrigerator and consume within 3 days.
Food history:
- Cauliflower is a member of the cruciferous vegetable family, which also includes broccoli, kale, and Brussels sprouts.
- It originated in the Mediterranean region and has been cultivated for thousands of years.
Flavor profiles:
- Roasting the cauliflower brings out its natural sweetness and nuttiness, while the pine nuts add a rich, buttery flavor.
Serving suggestions:
- Serve this roasted cauliflower as a side dish for a family dinner or holiday meal.
- It also makes a great appetizer or snack.
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