• roasted cauliflower with hatch chile pesto

    ingredients
    1 head of cauliflower (about 2 pounds or slightly less) broken into small florets
    1/2 cup THE GRACIOUS  GOURMET HATCH CHILE PESTO
    1/4 cup olive oil
    1 tablespoon lemon juice
    1 tsp salt
    1/2 tsp black pepper


    instructions
    Preheat oven to 425 degrees F. Combine cauliflower and THE GRACIOUS GOURMET HATCH
    CHILE PESTO (or an equal amount of drained tomato salsa) and spread on a baking sheet.
    Roast for 25-30 minutes until nicely browned all over, stirring occasionally so that the
    browning is even. Pour the cauliflower into a bowl and toss with olive oil, lemon juice, salt
    and pepper. Serve hot or at room temperature as a vegetable accompaniment to all meats,
    poultry and fish. Serves 4 as a side dish.

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