Roasted cauliflower with lemon, chile and watercress

Salads & Sides & Soups
Written By Mari Loewen

Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski

Ingredients

1 head cauliflower, cut into florets

Juice and zest of 1 lemon

1⁄2 tablespoon chile flakes

3 tablespoons olive oil

Coarse salt and freshly ground pepper, to taste

Fresh watercress, to garnish

Chile threads, to garnish

Preheat oven to 375 ̊F. In mixing bowl, combine all ingredients except watercress and toss until cauliflower is evenly coated. Place ingredients in ovenproof dish and roast in oven uncovered for 20 minutes. To serve, garnish with watercress and chile threads. Serves 4 to 6.

Mari Loewen

Mari Loewen is a food writer, home cook, creative strategist, and culinary consultant based in Toronto, Canada.

https://mariloewen.com
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