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Roasted Cauliflower with Hazelnuts and Lemon

Depending on your oven (the temperature in mine fluctuates unpredictably) this dish needs at least an hour and probably a bit more to roast into rich, toasted goodness.

Ingredients:
1 head cauliflower
2/3 cup hazelnuts
juice of 1 lemon
1/4 teaspoon lemon zest
1 garlic clove
1/3 cup roughly chopped parsley
1/2 – 1 teaspoon salt
4 tablespoons olive oil, plus more for drizzling later

Directions:
Preheat oven to 350
Chop cauliflower into small pieces and put in a rimmed baking pan. Drizzle 2 tablespoons of olive oil on top.
In a food processor, blend nuts, lemon juice and zest, garlic, parsley, salt and oil. Spoon the mixture over the top of the cauliflower.
Bake for 45 minutes, stirring occasionally. If the cauliflower looks dry, drizzle on more oil. Bake another half hour or so, until the cauliflower is soft, but not mushy, and the hazelnut mixture is richly browned.

Tips:
Recipe Time: 1 – 1 1/2 hours
Approximate Servings: 4

  • After 45 minutes in the oven, not much will have happened. Be patient. The real magic happens in the last half hour or so when the cauliflower and hazelnut mixture become more integrated.
  • Don’t be stingy with the olive oil. If the cauliflower looks dry while baking, drizzle on more.

Roasted Cauliflower with Hazlenuts and Lemon by J. Meier and The (modern) Busy Girls’ Cookbook.

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