Greek Cauliflower

 

So I had this idea the other day to make Greek cauliflower much like I make Greek potatoes! A tangy marinade of lemon, garlic, oregano and olive oil is baked right into the cauliflower to create bold flavours. It can be eaten as a side dish or even cold as a salad on a bed of arugula. I topped it with toasted pine nuts, crispy fried oregano, and a handful of freshly chopped parsley. Toasted walnuts would be good too!

 

 

Ingredients:

Serves 4-6

• 1 large head of organic cauliflower, stemmed and broken into bite sized florets.
• 1/4 cup of olive or avocado oil
• 1/4 cup of fresh lemon juice
• 1 tsp. of sea salt
• 1/4 tsp. of fresh cracked pepper
• 1 tsp. of dried oregano
• 2 cloves of minced garlic
• 1/2 cup of hot water
• 1/4 cup of chopped flat leafed parsley
• 1/4 cup of toasted pine nuts or walnuts
• fried fresh oregano sprigs (1 pkg. of fresh oregano)

Preheat your oven to 475 degrees F.

In a measuring cup, whisk together the avocado oil, lemon juice, sea salt, pepper, dried oregano, and garlic.

 

 

Toss the cauliflower florets with the dressing and then spoon it all into a large baking dish.

 

 

Add the boiled water and then put it into your pre-heated oven.

Bake uncovered for about 40 min. Stir it every 10 minutes or so, especially during the last 15 minutes as the liquid evaporates and is absorbed by the cauliflower.

 

 

While the cauliflower is baking, toast the pine nuts and fry the oregano.

I actually did this in the same pan. Heat a few tbsp. of olive or avocado oil in a small fry pan.  Add 8 sprigs of fresh oregano and fry until crisp on both sides being careful not to burn it.  You can toast the pine nuts right along side of them until lightly browned.

 

 

Remove the cooked cauliflower from the oven. Place it into a medium sized bowl tossing with whatever dressing might be left in the bottom of the baking dish. Sprinkle with freshly chopped parsley, toasted pine nuts and crispy oregano sprigs!