Crispy Cauliflower with Tomatoes and Dill Recipe
- 1 cauliflower head, cored and shaved into thin slices (with a large knife)
- 2 handfuls cherry tomatoes
- 2 Tbsp. chopped fresh dill
- Juice of 1 lemon
- 3 Tbsp. olive oil
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
Preheat the oven to 375 degrees. 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!
From The Modern Menu by Kim Kushner (Gefen, 2013).
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