Source: Skillet-Roasted Cauliflower with Garlic and Lemon, Cook's Illustrated Magazine [No. 138, Jan - Feb 2016], , pg 13, Site Name
Local Cookbook: Cook's Illustrated Magazine
- 1 head cauliflower,
- 1 slice white sandwich bread, hearty, torn into 1-inch pieces
- 5 Tbsp extra-virgin olive oil,
- 1 clove garlic, minced
- 1 tsp lemon zest, + lemon wedges for serving
- 1/4 cup fresh parsley, chopped
Every Christmas, I buy a Cook’s Illustrated for holiday reading. This is one of the recipes that caught my eye.
There are alternate versions with Capers & Pine Nuts, and Cumin & Pistachios.
We love roasted cauliflower, and have tried to recreate the Najib’s Special from Vancouver restaurant Nuba many times. They deep fry it, and at home various ways of roasting end up either too oily or too dry.
(I note that someone else posted their version of Najib’s as lemon, cumin, and sumac roasted cauliflower back in 2011)