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Preserved Lemon and Hazelnut Drizzle for Cauliflower
This is inspired by a perfectly roasted cauliflower dish served at Anello. Drizzle it over roasted cauliflower or broccoli for a delicious meal or side dish!
- ¼ preserved lemon peel, sliced very thinly
- 1 tablespoon hazelnut, walnut or olive oil
- 1 tablespoon lemon juice
- 1/3 cup hazelnuts or blanched almonds, toasted and chopped
Roast cauliflower according to direction above. About 10 minutes before it is done roasting drizzle all over with additional oil and lemon juice. Serve wedges topped with lemon peels and chopped nuts.
Submitted by Sara Jones, Tucson CSA