Pizzeria Lolas Roasted Cauliflower With Calabrian Chile Recipes

Steps:

• 1. Preheat the oven to 400 degrees F. Core the cauliflower and cut into florets. Toss the florets, 3 tablespoons olive oil, salt, and pepper on a baking sheet. Roast until tender, about 30 minutes.
• 2. Cook the capers and chile in the remaining 2 tablespoons olive oil in a hot skillet for 1 minute. Add the wine and cook until reduced by half, about 1 minute. Stir in the butter and season with salt and pepper. Add the cauliflower and toss to coat.
• Per serving: Calories 249; Total Fat 24 grams; Saturated Fat: 6 grams; Protein: 3 grams; Total Carbohydrates: 8 grams; Sugar: 3 grams; Fiber: 3 grams; Cholesterol 15 milligrams; Sodium 293 milligrams

Steps:

• In a 10-inch high-sided saute pan, bring 1 inch of water (about 4 cups) to a boil over high heat. Add the penne and the salt. Cook, stirring often, until the pasta is al dente, about 9 minutes; there should be a little water left in the pan.
• Sprinkle the pecorino over the pasta; toss to coat. Add the tomatoes, chile paste, chives, lemon zest, lemon juice and olive oil, and toss.

Steps:

• Heat oven to 200C/180C fan/gas 6. Brush the cauliflower wedges with the 1 tbsp oil, then put them in a large roasting dish. Season and roast for 10 mins or until beginning to soften. Carefully turn the wedges over.
• Tuck the tomatoes, garlic and most of the basil and oregano around the cauliflower, then sprinkle with the chilli flakes, wine and 2 tbsp more oil. Season and return to the oven for 25 mins or until the tomatoes are soft and starting to catch here and there. Squish the tomatoes slightly to help the juices flow.
• Mix the Parmesan and breadcrumbs together. Tear the mozzarella over the cauliflower and tomatoes, scatter over the cheesy crumbs and bake for 10 mins more or until the topping is crisp and the cauliflower is tender. Top with the rest of the herbs and serve with crusty bread and a green salad.