I made this for dinner tonight. It went well with lamb chops. I got the
recipe from Martha Stewart's web site.




Roasted Cauliflower



Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds cauliflower flowerets -- 1 head
1 tablespoon olive oil
coarse salt & freshly ground pepper
1 tablespoon unsalted butter
2 cloves garlic -- thinly sliced
1 teaspoon capers
1 teaspoon caper juice

Preheat oven to 450 degrees F. Spread florets in a roasting pan. Drizzle
with oil and season with salt and pepper. Toss to combine. Roast,
tossing once or twice, until cauliflower is golden brown and tender,
about 20 to 25 minutes.

In a large skillet, melt butter on medium heat. Cook garlic, stirring
often, until lightly browned, 1 to 2 minutes. Remove from heat. Add
capers and juice. Add roasted cauliflower and toss to coat.




--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Wed, 03 Oct 2007 19:48:25 -0500, Janet Wilder
wrote:

I made this for dinner tonight. It went well with lamb chops. I got the
recipe from Martha Stewart's web site.

I'll give it a try. Here is an alternative I use myself.

Clean and slice cauliflower into florettes with sections of
stalk attached. Press loosely into ramekins; one 4" dia
ramekin serves two or three. Sprinkle the top lightly with
grated nutmeg and powdered cumin seed. Pour in water until
there is about 1/2" or 1cm in the bottom. Most of the water
will evaporate during cooking but it stops the cauli from
drying out.

Bake for about 15 minutes with a lid on the ramekin; then
remove the lid and sprinkle with grated cheddar or parmesan
and grill(broil) until the cheese bubbles and browns.

I often use this with a baked dinner, adding it to the oven
for the last 20 minutes of the cooking of the joint and root
veges.


Cheers, Alan, T2, Australia.
d&e, metformin 1500mg, ezetrol 10mg
Everything in Moderation - Except Laughter.
--
http://loraldiabetes.blogspot.com

On Wed, 03 Oct 2007 19:48:25 -0500, Janet Wilder
wrote:

1 teaspoon caper juice

Sounds good - but what do you guys preserve capers in? I get mine
salted and dry...

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.6% BMI 25

"Nicky" wrote in message
news
On Wed, 03 Oct 2007 19:48:25 -0500, Janet Wilder
wrote:

1 teaspoon caper juice

Sounds good - but what do you guys preserve capers in? I get mine
salted and dry...

Ours are in a jar like pickles. In fact they taste a bit like pickles.

Nicky wrote:
On Wed, 03 Oct 2007 19:48:25 -0500, Janet Wilder
wrote:

1 teaspoon caper juice

Sounds good - but what do you guys preserve capers in? I get mine
salted and dry...

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.6% BMI 25

Hi Nicky,

They come in little jars in a brine. I think the "juice" is the brine
that's become flavored by the little flowers.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Thu, 04 Oct 2007 18:33:53 -0500, Janet Wilder
wrote:

Nicky wrote:
On Wed, 03 Oct 2007 19:48:25 -0500, Janet Wilder
wrote:

1 teaspoon caper juice

Sounds good - but what do you guys preserve capers in? I get mine
salted and dry...

They come in little jars in a brine. I think the "juice" is the brine
that's become flavored by the little flowers.

Ok, cheers, guys. Another intercontinental mystery solved : )

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.6% BMI 25

I like cauliflower that way too ( made in the oven )

Thanks for the recipe.!!!! I like capers !!!

I do a similar and extremely tasty and easy .

Separate cleaned, dried florets, Place in non stick baking pan. Drizzle
liberally with extra virgin olive oil, coarse salt, fresh grated black
pepper and garam masala powder to taste ( or whatever such as crushed
dried rosemary, grated fresh ginger, garlic powder etc. ) Bake 350F until
tender about 45 minutes. Turn once during baking.
Really good too !

"Janet Wilder" wrote in message
...
I made this for dinner tonight. It went well with lamb chops. I got the
recipe from Martha Stewart's web site.




Roasted Cauliflower



Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds cauliflower flowerets -- 1 head
1 tablespoon olive oil
coarse salt & freshly ground pepper
1 tablespoon unsalted butter
2 cloves garlic -- thinly sliced
1 teaspoon capers
1 teaspoon caper juice

Preheat oven to 450 degrees F. Spread florets in a roasting pan. Drizzle
with oil and season with salt and pepper. Toss to combine. Roast,
tossing once or twice, until cauliflower is golden brown and tender,
about 20 to 25 minutes.

In a large skillet, melt butter on medium heat. Cook garlic, stirring
often, until lightly browned, 1 to 2 minutes. Remove from heat. Add
capers and juice. Add roasted cauliflower and toss to coat.




--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life