Cauliflower like brussel sprouts, has become a very popular dish in restaurants and at home. Here, Chef Scott Bagshaw shares one of his.
Recipes & Food Styling Scott Bagshaw. Art Direction Kari Wardrop. Photography Jerry Grajewski

Recipes & Food Styling Scott Bagshaw. Art Direction Kari Wardrop. Photography Jerry Grajewski

Roasted cauliflower with lemon, chile and watercress 2
Roasted cauliflower with lemon, chile and watercress 1
  • Duration
  • Cook Time
  • Prep Time
  • 4 to 6Servings

Ingredients

  • 1 head cauliflower, cut into florets
  • Juice and zest of 1 lemon
  • 1/2 tablespoon chile flakes
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper, to taste
  • Fresh watercress, to garnish
  • Chile threads, to garnish

Preparation

Preheat oven to 375 ̊F. In mixing bowl, combine all ingredients except watercress and toss until cauliflower is evenly coated. Place ingredients in ovenproof dish and roast in oven uncovered for 20 minutes. To serve, garnish with watercress and chile threads.