Pan Roasted Cauliflower with Garlic, Parsley and Rosemary

Ingredients

• 2 medium heads of cauliflower
• 3 Tbsp. extra virgin olive oil
• Salt and pepper to taste
• 1/2 tsp. crushed red pepper
• 1 tsp. garlic, minced
• 1/2 tsp. fresh rosemary, chopped
• 1/2 cup fresh parsley, chopped
• 1/2 tsp. lemon zest
• 1/4 cup roasted, salted almonds, chopped
• 1 red Fresno chile, thinly sliced, optional
• Lemon wedges for serving

Instructions

1. Cut each cauliflower into quarters, remove core and cut into 1/2-inch-thick pieces.
2. Heat a large skillet over medium high, add the olive oil. Once hot, add the cauliflower and toss. Add salt and pepper to taste.
3. Turn cauliflower consistently until pieces are browned and fork tender, around 10-12 minutes. Adjust heat if needed to prevent charring.
4. Add the red pepper, garlic, rosemary, parsley and lemon zest. Stir to coat and cook one more minute. Sprinkle with almonds and Fresno chile, and serve with lemon wedges.

Nutrition per serving: 150 calories, 12 g carbohydrates, 10 g fat, 5 g fiber, 5 g protein, 200 mg sodium, 5 g sugar.

Recipe from: Cooking.nytimes.com