On Oct 6, 2:06*am, Cindy Hamilton > wrote:
> On Oct 5, 7:32*am, (Betsy) wrote:
> > Take the whole cauliflower and slice it down like a loaf of bread making
> > slices of the cauliflower..not too thick...then get a flat baking
> > sheet.. put some olive oil all over the sheet pan.. and put your sliced
> > pieces of Cauliflower on it.. sprinkle with salt and pepper and some
> > Italian seasoning and garlic and then parmesean cheese and a few Italian
> > seasoned bread crumbs.. Then put that sheet pan in the oven for about 30
> > minutes and roast it just until the cauliflower is fork tender and
> > roasted and all caramalized and then take it out and Enjoy..
>
> Or, you can skip the seasonings (except for S&P), chop it up, and
> treat it like the bulgur in tabouli--lemon juice, parsley, onion,
> tomato,
> maybe a little mint, maybe a little more olive oil.

It really is a most versatile vegetable. I have to confess that I
like all the brassicas - broccoli, cabbage, cauliflower, kholrabi -
and brussels sprouits (along with asparagus) have been my favourite
green vegetables since I first tasted them as a child. My mother used
to just boil cauliflower and serve it with a white sauce (none of us
like cheese in cooked dishes); I find cauliflower and broccoli to be
ideal in frittatas or just dipped in batter and fried, or an
ingredient of any savoury dish that needs some body in it. Never
tried baking it, though, so that's on the 'must try' list. . . .

LW