Saturday, March 20, 2010

Roasted Califlower with Walnuts and Parsley

Sometimes a recipe catches your eye and you have to try it out.  This was one of those that had all the ingredients I thought would work well together, we tried it and loved it.

1 head of cauliflower, cut into florets
2 Tbsp extra-virgin olive oil
3 anchovies, finely chopped (optional)
2 cloves garlic, minced
1/2 cup dry white wine
1/2 cup coarsely chopped walnuts, toasted (see below)
1/2 cup fresh flat-leaf parsley
fresh ground pepper

  1. Preheat oven to 400*.  Toss cauliflower with 1 Tbsp oil on a rimmed baking sheet.  Roast until golden brown, approx 30-35 min.
  2. Heat remaining Tbsp oil in a medium skillet over medium heat.  Cook anchovies and garlic for 1 minute.  Remove from heat, and add wine.  Return to heat, and cook until dressing is reduced by half.
  3. Combine cauliflower, walnuts, and parley in a bowl.  Pour dressing over the top and toss.  Season with pepper.  Serves 4
(to toast walnuts:  heat oven to 350* spread walnuts evenly on a baking sheet and roast until fragrant, approx. 5-10 min)
    Per serving.
    Calories:   237
       Sat:  16.5g
       Poly. 8g
       Mon. 6g
    Carbs: 14g
       Fiber.  6g
    Protein:  6.5g
    Alcohol:  3g

    Recipe from Martha Stewart Magazine 

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