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jmcquown[_2_] jmcquown[_2_] is offline
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Default Roasted Cauliflower

"Brooklyn1" <Gravesend1> wrote in message
...
> On Tue, 5 Oct 2010 06:32:59 -0500, (Betsy) wrote:
>
>>Get a whole head of Cauliflower..trim off the green hard leaves and
>>ends..
>>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..

>
> Sliced as you describe the cauliflower will fall apart, and
> cauliflower does not caramelize, over cooked it will burn.
>
> Roast it whole:
>
> This is a very old method, can be dressed with anything of your
> choice, I prefer garlic butter and garnished with parmesan... can also
> be dressed with cheese sauce
>
http://www.epicurious.com/recipes/fo...-Capers-236377
>


I love whole roasted cauliflower. I remember before Christy (kilikini) died
giving her a recipe for whole head of cauliflower patted on top with
buttered herbed breadcrumbs, and I do believe it included grated fresh Parm.
Excellent!

Jill