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Crispy Cauliflower with Tomatoes and Dill PDF Print E-mail

KosherEye.com

Cauliflower

From The Modern Menu - Simple. Beautiful. Kosher.
By Kim Kushner, Gefen Publishing

It seems like everyone is always searching for new, original ideas for tasty vegetable side dishes. Sometimes I find that the best dishes are invented just by throwing together whatever it is I have in my fridge. That's just what happened with this recipe: I had a head of cauliflower, some cherry tomatoes, and a little fresh dill that just needed a squeeze of lemon juice and, of course, olive oil. Rather than cutting the cauliflower into florets (big pieces that look like little trees), the trick here is to slice it into thin slices with a large knife (almost like shaving it down). Then all the thin slices of cauliflower can soak up the lemon-dill flavor and become perfectly buttery-tasting and crunchy in the oven. The night I first made this, we (our friends were over) we literally ate it straight out of the baking dish, without a trace left over! So easy and so, so good.

Ingredients

1 cauliflower head, cored and shaved into thin slices (with a large
knife)
2 handfuls cherry tomatoes
2 tablespoons chopped fresh dill
Juice of 1 lemon
3 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Directions


Preheat the oven to 375°F. Combine the cauliflower, tomatoes, dill, lemon juice, and olive oil in a 9 x 13-inch baking dish, using your hands to toss everything together. Season with the salt and pepper. Bake, uncovered, for 40 minutes to 1 hour, depending how crunchy you like it!

Notes

Serves 6.

Recipe, kosher, parve

 
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