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Charlotte L. Blackmer
 
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In article >,
Christine Dabney > wrote:
>On Mon, 18 Apr 2005 08:45:17 -0700, Steve Knight
> wrote:
>
>>On Mon, 18 Apr 2005 15:00:59 GMT, "Sarah" >
>>wrote:
>>
>>>I saw a conversation the other day about how delicious roast cauliflower
>>>was, well I've baught a cauli, but now what? Do I break it into florettes or
>>>roast it whole? What about fat/liquid? Brush with butter or put some stock
>>>in the bottom of the roasting tin? Help please!
>>>Sarah
>>>

>>
>>cut it up in florettes or slice it so it cooks faster. about 350 degrees or it
>>turns dark. I toss it in olive oil and salt and pepper and fresh rosemary is
>>good or other seasonings. onions are good cooked with it.
>> I have never needed liquid.

>
>I roast it at 400 degrees. The brown crispy bits are just wonderful.


I toss the florets (sliced if needed for that extra brown crispy surface
.... yum) in a little olive oil, juice one lemon over them and toss again,
then salt and pepper. 400 F oven for ... 15-25 minutes.

I've been eating it regularly since I learned about it and I don't even
much like cauliflower.

Charlotte
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