Roasted cauliflower with lemon, chile and watercress

Salads & Sides & Soups
Written By ANNA Test Kitchen

Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski

Ingredients

1 head cauliflower, cut into florets

Juice and zest of 1 lemon

1⁄2 tablespoon chile flakes

3 tablespoons olive oil

Coarse salt and freshly ground pepper, to taste

Fresh watercress, to garnish

Chile threads, to garnish

Preheat oven to 375 ̊F. In mixing bowl, combine all ingredients except watercress and toss until cauliflower is evenly coated. Place ingredients in ovenproof dish and roast in oven uncovered for 20 minutes. To serve, garnish with watercress and chile threads. Serves 4 to 6.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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