Monday, February 22, 2016

roasted cauliflower

This is more of a cooking method that an actual recipe.

It's a good way to prepare cauliflower though. Roasting, until the edges brown a little, brings out the sweetness in entirely different taste than you get with steaming or boiling.

All you need is fresh cauliflower, olive oil, salt and pepper.   Preheat your oven to 375 degrees.

Slice the cauliflower in to roughly half inch slices.  Some of the little flower heads will break off - that's okay.

Toss the cauliflower in a bowl with a generous drizzle of olive oil, and salt and pepper. 
I like to use a coarse or flake salt for this.  Freshly ground pepper would be better too...but I don't have a grinder.

Spread the cauliflower on a pan with low sides. Bake in the preheated oven for 40 - 50 minutes...stirring every 15 minutes or so.
You should see some browned edges like this and the cauliflower will be tender.

It shrinks up quite a bit. There's a lot of water in cauliflower!

We had roasted cauliflower for Sunday dinner, along with grilled marinated strip steaks, crash hot potatoes, southwest salad, garlic bread, and buttered mini carrots with honey.

I asked my husband to throw a few chicken breasts on the grill while he was cooking the we would have something to reheat later this week with our leftover veggies.
Actually the chicken was better than the strip steaks...which turned out to have quite a bit of fat and gristle in them. Disappointing.

We had cookies for dessert...again from the after-Christmas marked down mixes that the Sasquatch brought over.   One batch of peanut butter and one batch of white chocolate cranberry.  
Pretty good and quick to make!

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