Cauliflower with Orange Zest and Green Onion

Cauliflower with Orange Zest and Green Onion is rated 4.3 out of 5 by 3.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4

Cauliflower is an excellent source of vitamin C and potassium. Soaking it in water before baking is an important step, as the moisture creates hot steam that helps the cauliflower cook to a tender and succulent finish. Advise diners to squeeze a little lemon juice onto the cauliflower at the table. The citrus will heighten the flavors of this cool-weather dish. 

Ingredients:

  • 1 head cauliflower, about 1 3/4 lb., cored and cut into uniform-size florets 
  • 1 Tbs. extra-virgin olive oil 
  • 1/4 tsp. kosher salt, or more, to taste 
  • Freshly ground pepper, to taste 
  • 2 Tbs. coarsely chopped green onion 
  • 2 Tbs. chopped fresh flat-leaf parsley 
  • 2 tsp. grated orange zest 
  • 4 lemon wedges

Directions:

Place the cauliflower florets in a large bowl and add cold water to cover. Let stand for 20 to 30 minutes, then drain.

Preheat an oven to 400°F.

Spread the cauliflower in a single layer in a shallow, 9-by-13-inch baking dish. Drizzle with the olive oil and season with the salt and pepper. Toss to coat. Bake the cauliflower, turning the florets every 10 minutes and sprinkling with 1 to 2 Tbs. cold water each time, until they are tender and lightly browned, about 30 minutes.

Combine the green onion, parsley and orange zest on a cutting board and finely chop together. Remove the cauliflower from the oven and sprinkle evenly with the green onion mixture. Spoon the cauliflower into a warmed serving dish and garnish with the lemon wedges. Serve immediately. Serves 4.

Adapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).

Rated 5 out of 5 by from Delicious Fresh Twist on Cauliflower! This dish couldn't be any easier or delicious! I would have never put these ingredient combinations together but am so glad I did. We had a 1/2 head of older cauliflower, and a few green onions so I googled a recipe with those two ingredients, and voile! Fortunately, I had the parsley, lemons and orange too. My only variation(s) from the actual recipe: I added more parsley than called for and added a few tablespoons of fresh grated parmesan-regggiano. We will definitely be making this again!
Date published: 2016-03-02
Rated 5 out of 5 by from Go-to Cauliflower Recipe This recipe is a staple in our household; it's my husband's favorite way to eat cauliflower (and he generally doesn't like cauliflower). the texture is not mushy and the subtle flavors of orange, onion and lemon make it a light, fresh vegetable side.
Date published: 2013-08-24
Rated 3 out of 5 by from Good everyday side dish Honest recipe. I was glad to be able to use lemons from our lemon tree with the cauliflower from our farm box.
Date published: 2013-02-21
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