Cauliflower (2 heads – 1 white and 1 purple)
Olive Oil (3 Tbls)
Crushed Red Pepper (1/2-1 tsp)
Garlic (2 tsp freshly minced)
Rosemary (1 tsp freshly chopped)
Parsley (1/2 cup roughly chopped)
Lemon (zest of 1 lemon)
Roasted Salted Almonds (1/4-1/2 cup roughly chopped)
Fresno Chili (1 thinly sliced)
Lemon Wedges – garnish if desired
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A wonderful wood fired LAMB to add to your weekend menu! Try it out - mouthwatering!