roasted cauliflower with hatch chiles
1 head of cauliflower (about 2 pounds or slightly less) broken into small florets
1/2 cup The Gracious Gourmet Hatch Chile Pesto (or substitute an equal amount of drained tomato salsa)
1/4 cup olive oil
1 tablespoon lemon juice
1 tsp salt
¼ tsp black pepper
Preheat oven to 425 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 fish Serves 4 as a side dish.
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