Cauliflower, shallots, garlic, olive oil, salt, and pepper—that alone would make for delicious roasted vegetables. Adding oregano, lemon zest, pine nuts, and optional red pepper flakes, however, sends it over the top. (For more about how to roast vegetables, see this post.)
All in all, an incredible side dish. But you can also make an entree out of it, by piling the mixture on top of polenta or grains, maybe with a few shaves of parmesan. Or tossing it with greens, for a wintery roasted vegetable salad. Or using it as a bed for a fried egg or two.
Serves 4 to 6
- 8 cups medium cauliflower florets (large-bite-sized) (about one 2 3/4-pound head)
- 12 cloves garlic
- 8 shallots, quartered lengthwise
- 1/4 cup extra virgin olive oil
- 1 1/2 teaspoons coarse kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 lemon
- 2 tablespoons pine nuts, toasted
- 1 tablespoon coarsely chopped fresh oregano
- 1/2 teaspoon dried crushed red pepper flakes (optional but highly recommended)
Preheat the oven to 425°F (or 400°F if using convection) (for more about convection cooking, see this post).
In a large bowl, combine the cauliflower, garlic, shallots, oil, salt, and pepper. Arrange the mixture on a large rimmed baking sheet, spreading it out in an even layer. Roast until the vegetables are tender and well browned, 30 to 35 minutes (20 to 23 minutes using convection), tossing halfway through.
Zest the lemon over the top (save the remaining lemon for another use). Sprinkle on the pine nuts, oregano, and red pepper flakes, if using, and serve.
