Vegetarian Entrée or Side
Nutty, crispy, savory, zesty and absolutely irresistible, this cauliflower and fingerling potato dish is on repeat in my house!
Well, you probably have figured out that cauliflower, especially roasted cauliflower is one of my unconditionally favorite veggies, so I’m always looking for variations from the classic salt, pepper and EVOO approach to cooking them.
In this version I added some fingerling potatoes, (my second favorite roasted veggie), and decided to BE BRAVE and play with a zesty combination of parsley, lemon thyme, capers and jalapeño for some zing. It turned out fantastic!
Serve this as a meatless entrée, or as a side to any number of dishes. Have leftovers? Sauté minced garlic in some additional Tuscan herb oil, added a few red chili flakes, boiled spaghetti, and the remainder of the mixture of roasted cauliflower (sans potatoes) for an amazing pasta dish.
Enjoy!
Zesty Roasted Cauliflower
Ingredients
(* indicates my preferred ingredients – see notes for alternatives)
1 head cauliflower, cored and cut into bite sized pieces
4 tablespoons O&V Tuscan Herb EVOO *
8 oz fingerling potatoes, halved or quartered
Salt and fresh cracked pepper to taste
6-7 large cloves garlic, smashed
1 lemon, zested and juiced
½ cup roughly chopped parsley
2 tablespoons lemon thyme leaves (or regular thyme)
1 ½ tablespoons capers, roughly chopped
1 jalapeño, seeded and thinly sliced
4 oz crumbled feta or goat cheese (optional)
2 tablespoons toasted pine nuts
Preparation
Preheat the oven to 425F. Cut the cauliflower into bite sized pieces and cut the fingerling potatoes in half (to match the size of the cauliflower bites). Toss the potatoes, cauliflower and smashed garlic in the Tuscan herb EVOO. Season generously with salt and pepper, toss to coat and place on a baking sheet in a single layer.
Roast in the oven for 30- 35 minutes tossing at the halfway point until they are golden and crispy.
While the cauliflower and potato are roasting, zest and juice the lemon, roughly chop the capers, the parsley, the lemon thyme, slice the jalapeño, crumble the feta, and toast the pine nuts.
Remove the cauliflower and potato mix from the oven, and toss with parsley, lemon thyme, capers, lemon zest, sliced jalapeno and 1½ tablespoons of lemon juice.
Place on serving platter and top with crumbled feta (if using) and toasted pine nuts. Serve immediately.
Serves 4 – 6
Active time 30 minutes Total Time: 45 minutes
Notes
* The Tuscan Herb EVOO adds a nice additional layer of herbiness to the cauliflower and potatoes. You can substitute with an Unflavored EVOO for a milder, less herbaceous flavor.
All highlighted products are available at Oil & Vinegar stores
Categories: Entrée, Gluten Free, Dairy Free, Plant Based, Vegan, Vegetarian, Meatless Entrée, Side, Zesty Cauliflower, Roasted Fingerlings, Parsley, Tuscan Herb EVOO, Pine Nuts,
