Servings: 4 to 6
I love the lime-green color and sweet, nutty flavor of Broccoflower (aka green cauliflower), but you can also use white cauliflower in this earthy and fragrant side dish. For the best browning, cut the florets so that they have a flat side.
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I have made this a few times for dinner parties using regular cauliflower and balsamic instead of sherry vinegar, and it's always been very well received. Just a little sweet but bright from the lemon, and still wonderfully savory. Found that it took a long time to brown, so had to turn up the heat, but overall this is becoming one of my favorites.
I took this to our Thanksgivukkah dinner and it was extremely well received.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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