Pan-roasted cauliflower with garlic, parsley and rosemary from City Kitchen at The New York Times by David Tanis

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Notes about this recipe

  • Rutabaga on November 29, 2019

    This is a good simple way to prepare a broccoli side. I varied it a little by using smoked almonds and adding smoked paprika, while leaving out the chile pepper. Mine was was under seasoned when I served it (my fault, not the recipe's), so be sure to taste it well and season accordingly prior to serving.

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