Monday, March 21, 2016

Easy recipe: cauliflower soaked in olive oil and lemon juice

I am quite lazy these days, getting ready for some marathon of cooking soon - meaning tomorrow - for Purim seuda and some more work in the kitchen coming up in the next month - because, your guess is right, Pessach is coming. But we still should eat something so tried in less than 30 minutes - 20 minutes to be right - a new very easy recipe, an alteration of the latest cauliflower recipe in the NYTfood edition today.
1 small cauliflower
3 tablespoon olive oil - it can work with truffle oil too.
1 teaspoon salt
1 teaspoon black pepper
juice from one lemon
3 garlic gloves, finelly chopped
Serves 2, as an individual meal or in combination with: potatoes, meat or fresh tomatoes or various salads
 Mix the oil, lemon zest, pepper, salt and garlic. Let to rest for around 5 minutes while slowly wisking.
Wash and cut the florets of the cauliflower. Add to the bowl and mix it well for around 5 minutes. Meanwhile, heat the oven at 250 Celsius.
Add the ingredients from the bowl on a tray and mix it a bit before leaving in the overn. Turn it on all sides. Bake it for another 10 minutes. If you want it roasted well, you can wait for another 5 minutes or so.
Served at room temperature. If you are in the mood and you are not a big fan of citric juice, why not add one teaspoon of soy sauce too.

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