Confetti Cauliflower
I saw this recipe on Rachel Ray's show and decided to make it myself. It is very good and vegan! My recipe is slightly different than the original in that I roast everything rather than use a skillet.
Servings 4
Ingredients
- 1 head Cauliflower cut into 1" florets
- ½ cup jarred roasted red pepper or one flame roasted pepper, 1" dice
- ½ cup pitted oil cured black olives OR pitted kalamatas
- 1/3 cup diced flat leaf parsley
- ½ tsp red pepper flakes or more to taste
- S/P to taste
- olive oil
Instructions
- Prep all your veg first to make your cooking go faster. It is called "mise en place" and it really helps make cooking easier.
- Preheat oven to 425°F. On a half sheet pan (you can cover with foil to make cleanup FAST), toss everything EXCEPT parsley with enough olive oil to coat. Season with about 1-2 tsp salt and pepper - go lightly, you can check again at the end of cooking.
- Put sheet pan on center rack and let veg roast for about 15-20 minutes. If the veg is getting brown before it gets cooked, turn down the heat and let it go longer. Cauliflower should be soft and browned.
- When cauliflower is done, pull from oven, toss again and let stand 5 minutes. Toss in parsley and check seasoning. Serve warm.
Notes
This recipe can be cooked in a skillet, but I prefer roasting for best flavour. If you want to speed up the roasting, you may blanch the cauliflower before tossing with other ingredients.
Image from Food Network site on the original Ray recipe.