• 10 Ratings

Serve this simple and flavorful veggie dish with Classic Meatballs and Creamy Polenta for a tasty weeknight dinner. This recipe comes from Daniel Holzman and Michael Chernow's "The Meatball Shop Cookbook."



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 500 degrees.

  • Place cauliflower florets in a small roasting pan. Add olive oil and salt and toss until cauliflower is well coated.

  • Transfer baking dish to oven and roast until edges begin to brown, about 15 minutes. Toss cauliflower and continue to roast, tossing every 5 minutes, until tender but firm and well browned all over, about 10 minutes.

  • Remove cauliflower from oven and transfer to a large mixing bowl. Add cherry peppers, pepper juice, and parsley; toss to combine and season with salt. Transfer to a serving dish and sprinkle with crushed croutons just before serving.


10 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0