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Roasted Cauliflower with Apple and Dill

Chef: Jerry Traunfeld

Cookbook: The Herbal Kitchen: Cooking with Fragrance and Flavor

Publisher: William Morrow

Information

Course: side dish
Total time: under 1 hour
Skill level: Easy
Cost: Inexpens ve
Yield: 4 Servings

Notes

No other herb complements cauliflower as well as dill. Rather than steaming or boiling the cauliflower. I
roas: it in a very hot oven, which brings out its nuttiness and minimizes its cabbagelike characteristics.
This is a stunning side dish thai you can pop in the oven and pay very little attention to while you
prepare the rest of your dinner.

Ingredients

■ 1 cauliflower, about VA pounds, core removed and separated into florets

• Vi large red onion, cut into Vi-inch-thick slices from root to tip

• 1 large unpeeleo apple, cored and coarsely diced

• 3 tablespoons extra virgin olive oil

• V* teaspoon kosher salt

• 3 tablespoons dried currants

• Va cup plus 2 tablespoons coarsely chopped dill weed

Directions

Preheat the oven to 450"F. Toss together the cauliflower, onion, apple, olive oil, and salt in a large
shallow baking dish and spread the ingredients out into a single layer. Bake for 20 to 30 minutes,
stirring once or twice along the way, until some of the edges of the cauliflower begin to brown. Stir in the
currants and continue to bake for about 10 more minutes, stirring another time or two, or until mos: of
the edges of the cauliflower are browned. Sprinkle with the dill, stir again, and scoop it into a serving
dish.

Nutritional Information

Nutrients per serving

Calories 1 80kcal (9%)

Calcium 46mg (5%)

Vitamin C 75mg (126%)

Vitamin A 5mcg RAE (0%)

Potassium 585mg

Magnesium

29mg

Protein

3g

Sugar

14g

Fiber

5g

Total Carbohydrate

21g

Cholesterol

Omg (0%)

Sodium

482mg (20%)

Saturated Fat

2g (8%)

Fat

11g <16%)

Iron

1mg(6%)

) 2005 Jerry Traunfeld