How to Prepare Speedy Cauliflower with Olives and Parmesan
Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we're going to prepare a distinctive dish, Recipe of Quick Cauliflower with Olives and Parmesan. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Cauliflower with Olives and Parmesan, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cauliflower with Olives and Parmesan delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Cauliflower with Olives and Parmesan is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Cauliflower with Olives and Parmesan estimated approx 50 minutes.
To begin with this particular recipe, we must first prepare a few components. You can cook Cauliflower with Olives and Parmesan using 10 ingredients and 6 steps. Here is how you can achieve that.
I love roasted cauliflower. I found this recipe by Melissa Clark in the New York Times. If it’s an entrée she adds pancetta; but if it’s a side dish, she skips it. I do the same.
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Ingredients and spices that need to be Take to make Cauliflower with Olives and Parmesan:
- 1 large head of cauliflower (850 g)
- 1/4 cup + 3 tablespoons olive oil
- 1/3 cup olives, pitted and chopped
- 1 large garlic clove, minced
- 1.5 tablespoons lemon juice
- Pinch red-pepper flakes
- 4 ounces pancetta or bacon, diced (optional)
- 3/4 teaspoon cumin seeds
- 1/2 cup Parmesan cheese, shredded
- 1/4 cup chopped parsley
Steps to make Cauliflower with Olives and Parmesan
- Heat oven to 425F. Line a rimmed baking sheet with parchment paper.
- Trim and cut cauliflower into bite-size florets. Place in large bowl with 3 tablespoons of olive oil and 1/2 teaspoon of salt. Toss.
- Place on a rimmed baking sheet and roast for 15 minutes.
- In a small bowl, whisk together olives, garlic, lemon juice, red-pepper flakes, and the remaining ¼ cup olive oil. Set aside.
- Add cumin seeds (and pancetta, if desired) to the baking sheet and mix. Sprinkle Parmesan on top and roast for another 15 minutes or until cauliflower is tender and cheese is golden brown.
- Transfer to a serving dish. Scrap any cheese remnants from the parchment paper and add to cauliflower. Spoon olive dressing all over roasted cauliflower while still hot and toss to combine. Taste, and adjust seasoning if needed. Scatter parsley over the top before serving.
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