Roasted Cauliflower

Roasted Cauliflower

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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No need to parboil the cauliflower. Just throw them on the baking pan and place in the oven to roast.

  • 2 Medium Heads Cauliflower
  • 1/3 Cup Olive Oil (Divided)
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • 1/4 Cup Fresh Parsley
  • 3 Tablespoons Fresh Mint
  • 2 Tablespoons Fresh Dill
  • 2 Tablespoons Fresh Lime Juice
  1. Preheat oven to 425 degrees.
  2. Cut cauliflower into medium florets. Toss with 1/4 cup olive oil and season with kosher salt and pepper. Arrange in single layer on 2 baking sheets. Place in oven 20 minutes until almost tender.
  3. Finely chop parsley, mint, and dill. Place in small-size bowl with remaining olive oil. Stir to combine.
  4. When cauliflower is almost tender drizzle herb mixture over cauliflower in pans and toss to coat. Place back in oven for 5 to 10 minutes more.
  5. Remove from oven and transfer to serving bowl. Toss with lime juice.
  6. Serve immediately.
  7. Serves 8
  8. Prep Time: 10 Minutes Cook Time: 25 Minutes Total Time: 35 Minutes
  9. "Work With What You Got!"
  10. ©Tiny New York Kitchen © 2020 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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