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Lemony Cauliflower With Garlic, Dill and Herbs

Lemony Cauliflower With Garlic, Dill and Herbs

Lemony Cauliflower With Garlic, Dill and Herbs

Ingredients

• 1 lemon, plus more lemon juice to taste
• 1 ¼ teaspoons fine sea salt, plus more to taste
• 1 large head cauliflower (about 1 ¾ pound), bite size cuts
• 1 jalaperio, finely chopped
• 2 scallions, whites and greens thinly sliced
• ½ cup chopped fresh dill
• ¾ cup extra-virgin olive oil
• 2 garlic cloves, finely minced
• 2 teaspoons cumin

Instructions

Step 1:
Finely grate the zest of the lemon into a large heatproof bowl, then halve the lemon and squeeze in juice. Stir in salt to dissolve it. Add cauliflower, jalapefio, scallions, dill and parsley and toss to combine. In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin, and cook until fragrant, about 1 minute. Stir in red-pepper flakes.

Step 2:
Pour mixture over cauliflower and toss well. Let cool completely, then cover and refrigerate for at least 8 hours and up to 48 hours to let the flavors mingle.

Step 3:
Toss well before serving, adding more salt or a squeeze of lemon to taste. For the best flavor, serve at room temperature.