Cauliflower Roasted with Chile, Meyer Lemon, Currants and Pine Nuts
In Calabria and other parts of southern Italy, hot peppers are enjoyed fresh or dried, ground into powder, and made into an ultra-spicy condiment used to flavor everything from pasta to grilled meat. Here, mild-tasting cauliflower is punched up with the chile spread, along with Meyer lemon, sweet currants and toasty pine nuts. For the chile spread, simply mince a few of our Calabrian chiles in oil, or pick up a bottle of Calabrian chile paste at your local Italian grocer or deli.
Ingredients
- 1 1/2 to 2 lb. (750 g to 1 kg) cauliflower (1 large head)
- 3 Tbs. extra-virgin olive oil
- 1 Tbs. minced Calabrian chiles in oil or hot Calabrian chile spread
- 1 small Meyer lemon, quartered and cut crosswise into thin wedges
- Fine sea salt
- 1 1/2 Tbs. currants
- 2 Tbs. pine nuts, lightly toasted
Directions
Preheat an oven to 450°F (230°C).
Separate the cauliflower into florets and cut the tender stem into bite-sized pieces, discarding any tough parts.
In a bowl, combine the cauliflower, olive oil, chiles, lemon and 1/2 tsp. salt and toss to coat. Spread in a single layer on a rimmed baking sheet and roast for 10 minutes. Toss and roast until the cauliflower is tender and browned in spots, 5 to 10 minutes longer. Remove from the oven, sprinkle the currants on top and toss gently to combine.
Transfer the cauliflower to a serving platter and sprinkle the pine nuts on top. Serve hot or warm. Serves 4 to 6.
Adapted from Williams Sonoma Rustic Italian, by Domenica Marchetti (Weldon Owen, 2011)