Roasted Cauliflower with Walnuts and Parsley
This is a great side dish for the table and surely will convert non vegetable people in to cauliflower lovers. Roasted leaves a nice flavor and sweetens the cauliflower. Light and lovely, this side dish will be requested, shockingly, by family members again and again.
Roasted Cauliflower with Walnuts and Parsley
- 1 head of cauliflower (cut into florets)
- 2 Tbsp extra-virgin olive oil
- 3 anchovies (finely chopped (optional))
- 2 cloves garlic (minced)
- 1/2 cup dry white wine
- 1/2 cup coarsely chopped walnuts (toasted (see below))
- 1/2 cup fresh flat-leaf parsley
- fresh ground pepper
- Preheat oven to 400*.
- Toss cauliflower with 1 Tbsp oil on a rimmed baking sheet. Roast until golden brown, approx 30-35 min.
- Heat remaining Tbsp oil in a medium skillet over medium heat. Cook anchovies and garlic for 1 minute. Remove from heat, and add wine.
- Return to heat, and cook until dressing is reduced by half.
- Combine cauliflower, walnuts, and parley in a bowl. Pour dressing over the top and toss. Season with pepper.
- (to toast walnuts: heat oven to 350* spread walnuts evenly on a baking sheet and roast until fragrant, approx. 5-10 min)
