Crispy Cauliflower with Tomatoes and Dill
Photo: Andrew Zuckerman
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.

Serves 6

Ingredients

  • 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

Directions


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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