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Pan-Roasted Cauliflower With Garlic, Parsley and Rosemary

David Tanis
  • 30 minutes
  • Serves 4 to 6

INGREDIENTS

2

Cauliflower heads (about 2 pounds), medium

1

Fresno chile, red

1 tsp

Garlic

1/2 tsp

Lemon, zest

1

Lemon, wedges

1/2 cup

Parsley

1/2 tsp

Rosemary

1/2 tsp

Red pepper

1

Salt and black pepper

3 tbsp

Olive oil, extra-virgin

1/4 cup

Almonds, roasted salted homemade or store bought