Prep: 5 minutes; Cook: 15 minutesSomething magical happens when cauliflower is roasted to a crispy char: It gains an earthy sweetness that truffle-infused olive oil further enhances. For this recipe, we thought white truffle-infused oil was well worth the price, but we also loved it with lemon-infused and basil-infused oil, so feel free to substitute. Try Risi e Bisi for another recipe that uses lemon-infused olive oil.

Katherine Cobbs
Recipe by Oxmoor House June 2006

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Recipe Summary

Yield:
4 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 500°.

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  • Place cauliflower on a broiler pan. Drizzle with 1 tablespoon olive oil and salt; toss well to coat. Spread cauliflower in a single layer on pan. Bake at 500° for 15 minutes or until cauliflower is lightly browned in spots, stirring every 5 minutes.

  • Remove from oven. Drizzle charred cauliflower with lemon juice, 2 teaspoons infused oil, and crushed red pepper; toss well to coat.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

82 calories; fat 5.8g; saturated fat 0.8g; protein 2.5g; carbohydrates 7g; fiber 3.2g; iron 0.6mg; sodium 273mg; calcium 28mg.
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