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Crispy Cauliflower with Lemon and Mint

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Yield: 4 side-dish or appetizer servings

INGREDIENTS
1 medium head cauliflower (about 1 pound), trimmed and cut into small florets
4 tablespoons extra-virgin olive oil, divided
Salt
1½ tablespoons fresh lemon juice
⅓ teaspoon red-pepper flakes
4 mint leaves, torn

DIRECTIONS
1. Preheat the oven to 400˚. In a large mixing bowl, toss the cauliflower florets with 2 tablespoons of the olive oil and a pinch of salt. Transfer the cauliflower to a rimmed baking sheet and roast, rotating the baking sheet and stirring the cauliflower halfway through, until the edges are golden brown, about 15 minutes. Remove from the oven and let cool completely.

2. In a medium skillet, heat the remaining 2 tablespoons of olive oil. Add the cauliflower and cook over medium-high heat, stirring, until crispy and warmed through, about 4 minutes.

3. In a large bowl, toss the cauliflower with the lemon juice, pepper flakes and mint. Season with salt and serve immediately.

Recipe adapted from Bruce Binn, Thermidor, San Francisco

Crispy Cauliflower with Lemon and Mint

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