In Calabria and other parts of southern Italy, hot peppers are enjoyed fresh or dried, ground into powder, and made into an ultra-spicy condiment used to flavor everything from pasta to grilled meat. Here, mild-tasting cauliflower is punched up with the chile spread, along with Meyer lemon, sweet currants and toasty pine nuts. For the chile spread, simply mince a few of our Calabrian chiles in oil, or pick up a bottle of Calabrian chile paste at your local Italian grocer or deli.
Cauliflower Roasted with Chile, Meyer Lemon, Currants and Pine Nuts
Ingredients
- 1 1/2 to 2 lb. (750 g to 1 kg) cauliflower (1 large head)
- 3 Tbs. extra-virgin olive oil
- 1 Tbs. minced Calabrian chiles in oil or hot Calabrian chile spread
- 1 small Meyer lemon, quartered and cut crosswise into thin wedges
- Fine sea salt
- 1 1/2 Tbs. currants
- 2 Tbs. pine nuts, lightly toasted
Directions
1. Preheat an oven to 450°F (230°C).
2. Separate the cauliflower into florets and cut the tender stem into bite-sized pieces, discarding any tough parts.
3. In a bowl, combine the cauliflower, olive oil, chile spread, lemon and 1/2 tsp. salt and toss to coat. Spread in a single layer on a rimmed baking sheet and roast for 10 minutes. Toss and roast until the cauliflower is tender and browned in spots, 5 to 10 minutes longer. Remove from the oven, sprinkle the currants on top, and toss gently to combine. Serves 4 to 6.
4. Transfer the cauliflower to a serving platter and sprinkle the pine nuts on top. Serve hot or warm.
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Find more recipes like this one in our enticing collection of authentic dishes made modern, Rustic Italian, by Domenica Marchetti.
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