Monday, May 2, 2011

Roasted Heaven

Roasted Cauliflower is a 'back pocket' kind of staple item I like on the table. It can be dressed super simple, or it can be ordained with curry, spicy blend of chiles or, in this case, spread with a lemon zest and garlic infused oil, fresh thyme, toasted pine nuts and sweet wine soaked golden raisins.

Pile it all up into a large serving vessel drizzle while still warm with good fruity olive oil and garnish the perfectly cooked little flowerettes with crunchy bread crumbs, fine sliced scallions and a little flaky Maldon Sea Salt.
See the Recipe for : Lemon-Garlic Roasted Cauliflower with Toasted Pine Nuts, Thyme and Golden Raisins

1 comment:

  1. I, for one, can't get enough of cauliflower when it is in season. And as you know I have personal knowledge of just how delicious this is