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Ingredients
- 1 - 2 lb cauliflower
- 1 cup coarsely chopped parsley
- 1/4 cup soft fresh breadcrumbs
- 1/4 cup olive oil
- 1/2 sweet red pepper
- 1 tbsp lemon juice
- 1/2 tsp grated lemon rind
- 1/4 tsp thyme
- Pinch each of salt and pepper
Preparation
Step 1
Break cauliflower into florets; cook in boiling, salted water about 5 minutes, until just tender-crisp. Drain well; set aside in saucepan. In food processor, combine parsley, breadcrumbs, oil, lemon juice and rind, thyme, salt and pepper. Process until smooth. Add parsley mixture to cauliflower; toss to coat well. Season with salt and pepper to taste. Spoon cauliflower mixture into greased 9” pie plate.
Cut red pepper into 1/2” strips; cut strips diagonally into diamond shapes. Scatter over cauliflower. Cover plate with circle of buttered waxed paper; cover with foil, crimping edges to seal. Refrigerate up to 24 hours. Let stand at room temperature 1 hour, then bake in 350 F oven 25 to 30 minutes or until heated through.