Roasted Cauliflower Recipe
Charred Wild Mushrooms, Fava Bean Chimichurri, Frisée, Lemon & Olive Oil
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Ingredients
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Roasted Cauliflower
Charred Wild Mushrooms
Fava Bean Chimichurri
Frisée Salad
Method
Roasted Cauliflower
- 1
Prepare the Cauliflower
Preheat the oven to 425°F (220°C). Remove the leaves from the cauliflower and cut the head into florets.
- 2
Season Cauliflower
In a large bowl, toss the cauliflower florets with olive oil, salt, and black pepper until well coated.
- 3
Roast the Cauliflower
Spread the cauliflower florets on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until charred and tender, tossing halfway through.
Charred Wild Mushrooms
- 4
- 5
Fava Bean Chimichurri
- 6
Blend Ingredients
In a food processor, combine the cooked fava beans, parsley, garlic, red wine vinegar, olive oil, salt, and black pepper.
- 7
Process Chimichurri
Pulse until the mixture is combined but still slightly chunky. Adjust seasoning to taste.
Frisée Salad
- 8
Prepare Dressing
In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper.
- 9
Toss Salad
In a large bowl, combine the frisée lettuce with the dressing. Toss gently to coat the leaves.