DUNHAM CELLARS WINE CLUB - February 2015
-Sheree Coles, Friend of the Winery
• 1 large head cauliflower, separated into floret wedges (about 6 cups)
• 2 cloves garlic, minced
• 2-3 Tablespoons extra-virgin olive oil
• 2 Tablespoons lemon juice, freshly squeezed
• Coarse salt and freshly ground pepper, to taste
• 2-3 Tablespoons butter
Preheat oven to 400 degrees.
Toss cauliflower with oil, lemon juice, garlic, salt and pepper in a large bowl. Spread cauliflower evenly in a single layer on a large rimmed baking sheet. Roast
until softened and lightly browned, about 20 to 25 minutes, stirring occasionally to ensure even roasting.
Melt butter in a small skillet over medium heat; about 3 minutes or until lightly browned. Combine cauliflower and browned butter in a bowl, and gently toss to coat. Serve warm.
Serves 4 to 6