Spiced Cauliflower with Quick-Preserved Meyer Lemon

(from castro15’s recipe box)

Categories: Sides

Ingredients

  • 6-7 Meyer lemons
  • 1 tbsp. kosher salt
  • 1 1/2 tsp coriander seeds
  • 1 1/2 tsp cumin seeds
  • 1 large head cauliflower, cut into florets
  • 1/4 cup olive oil
  • 3 garlic cloves, chopped
  • 1/4 cup coarsely chopped pitted Kalamata olives
  • 1/3 cup fresh parsley leaves

Directions

  1. Preheat oven to 425. Slice 2 lemons into 1/4-inch thick rounds; discard the seeds. Squeeze 1/2 cup juice from the remaining lemons.

  2. In a medium saucepan, add the lemon rounds and juice, kosher sauce, and 1/4 cup water. Bring to a boil over high, stirring until the salt dissolves. Cover and simmer over low until the lemon rounds are tender, about 10 minutes; drain. Coarsely chop; transfer to a small bowl.

  3. In a small skillet, heat the coriander and cumin over medium, shaking often, until lightly toasted and fragrant, about 1 minute; let cool. Wrap the toasted spices in heavy-duty foil; crush with a rolling pin.

  4. On a large, rimmed baking sheet, toss the cauliflower, oil, garlic and crushed spices; season with salt and pepper. Arrange in a single layer; roast until the cauliflower is browned in spots, about 18 minutes. Stir in the olives and half the lemon mixture, adding more if desired; top with parsley.

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