Son of a Southern Chef by Lazarus Lynch
Author:Lazarus Lynch [Lynch, Lazarus]
Language: eng
Format: azw3, epub
Publisher: Penguin Publishing Group
Published: 2019-06-10T16:00:00+00:00
Make the cauliflower: Preheat the oven to 475°F.
On a baking sheet, toss together the cauliflower, oil, thyme, oregano, ½ teaspoon lemon zest, ½ teaspoon salt, and ½ teaspoon pepper. Roast until the florets are tender and their tops are golden, about 15 minutes. Let cool, then transfer to a platter.
Make the happy salsa: In the bowl of a food processor, combine the tomato, pistachios, parsley, basil, oil, 1 teaspoon lemon zest, 1 teaspoon lemon juice, garlic, and salt. Pulse a few times, keeping the texture.
Serve the happy salsa over the cauliflower!
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| Cajun & Creole | California |
| Hawaiian | Mid-Atlantic |
| Midwestern | New England |
| Northwestern | Soul Food |
| Southern | Southwestern |
| Western |
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