Roasted Cauliflower with Peppers & Pine Nuts

By Cubby

Ingredients

• 4 cups sliced cauliflower
• 3 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 tablespoon crumbled dried Mexican oregano
• 2 tablespoons pickled peppers, such as pepperoncini, plus 2 tablespoons pickling juice
• 2 tablespoons grated Parmesan
• 1 tablespoon chopped pickled jalapenos
• 1 ounce toasted pine nuts
• 2 tablespoons chopped fresh parsley

Preparation

Step 1

Preheat the oven to 350 degrees F.

Combine the cauliflower and 2 tablespoons of the olive oil in a medium bowl. Heavily season with salt and pepper. Add the oregano and toss to combine. Spread the cauliflower evenly on a baking sheet. Bake until the cauliflower is caramelized and golden in color, about 40 minutes. Let cool.

In a small mixing bowl, mix the pepperoncini, pickling juice and remaining 1 tablespoon olive oil. Season with salt. Mix well until evenly incorporated.

Toss the pepperoncini mixture, Parmesan, jalapenos and pine nuts with the roasted cauliflower. Garnish with the parsley and serve.