Cauliflower with Orange Zest and Green Onion

Cauliflower with Orange Zest and Green Onion
By: Williams Sonoma

Low in Saturated Fat- Cholesterol Free

1 head cauliflower (1 ¾ lb), cored and cut into uniform-sized florets
1 Tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
2 Tablespoons coarsely chopped green onions
2 Tablespoons chopped fresh flat-leaf parsley
2 teaspoons grated orange zest
4 lemon wedges

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

Preheat the oven to 400 degrees.

Spread the cauliflower in a single layer in a shallow 9x13 baking dish. Drizzle with olive oil, sprinkle with ¼ teaspoon salt and season with pepper. Toss to coat. Bake the cauliflower, turning the florets every 10 minutes and sprinkling with 1-2 Tablespoons of cold water each time, until they are tender and lightly browned, about 30 minutes.

Combine the green onions, 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 at once.

Serves 4

Note: “Cauliflower is an excellent source of vitamin C and potassium. As a cruciferous vegetable, it also has cancer-fighting properties. Soaking the cauliflower 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 each diner to squeeze a little lemon juice onto the cauliflower at the table. The citrus heightens the flavors of this cool-weather dish.”