Preserved Lemon and Hazelnut Drizzle for Cauliflower

February 4, 2019

Preserved Lemon and Hazelnut Drizzle for Cauliflower

Sara Jones, Tucson CSA

This is inspired by a perfectly roasted cauliflower dish served at Anello a couple of weeks ago. Drizzle it over roasted cauliflower for a delicious meal or side dish!

¼ preserved lemon peel, sliced very thinly
1 tablespoon hazelnut, walnut or olive oil
1 tablespoon lemon juice
1/3 cup hazelnuts or blanched almonds, toasted and chopped

Roast cauliflower according to direction above. About 10 minutes before it is done roasting drizzle all over with additional oil and lemon juice. Serve wedges topped with lemon peels and chopped nuts.

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