roasted cauliflower with walnut and Sun-dried tomatoes

in

This roasted cauliflower dish is so delicious you won’t believe how easy it is to make. It’s a testament to the harmony of sundried tomatoes, buttery walnuts, and bright parsley. The mild heat from the chili powder brings it all together. 


This recipe yields 4 servings

INGREDIENTS

  • 1 small cauliflower
  • 4 ounces sundried tomatoes, finely chopped
  • 2 ounces roasted walnuts, finely chopped
  • 1 tablespoon parsley, finely chopped
  • 1 teaspoon chili powder
  • 2 tablespoons olive oil
  • ½ lemon juice and zest
  • 1 small cauliflower
  • 4 ounces sundried tomatoes, finely chopped
  • 2 ounces roasted walnuts, finely chopped
  • 1 tablespoon parsley, finely chopped
  • 1 teaspoon chili powder
  • 2 tablespoons olive oil
  • ½ lemon juice and zest

Directions

  1. Cut the cauliflower into small pieces. Toss with olive oil and chili powder and spread on a roasting sheet. 

  2. Bake the cauliflower in the oven for about 10 minutes at 375 degrees. Do not over cook. It should be slightly roasted. 

  3. Add the cauliflower to a bowl and toss with sun dried tomatoes, walnuts, parsley, olive oil, salt and pepper, lemon juice, and lemon zest.