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  • roasted cauliflower with hatch chiles

    ingredients
    1 head of cauliflower (about 2 pounds or slightly less) broken into small florets
    ½ cup The Gracious Gourmet Hatch Chile Pesto (or substitute an equal amount of drained tomato salsa)
    ¼ cup olive oil
    1 tablespoon lemon juice
    1 tsp salt
    ¼ tsp black pepper


    instructions
    Preheat oven to 400 degrees F.
    Combine cauliflower and The Gracious Gourmet Hatch Chile Pesto (or an equal amount of drained tomato salsa) and spread on a baking sheet. Roast for 25-30 minutes until nicely browned all over, stirring occasionally so that the browning is even.
    Pour the cauliflower into a bowl and toss with olive oil, lemon juice, salt and pepper.
    Serve hot or at room temperature as a vegetable accompaniment to all meats, poultry and fis.

    Serves 4 as a side dish.

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