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Old 06-06-2006, 03:08 AM posted to
Molly[_1_] Molly[_1_] is offline
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Default roasted cauliflower

"dfederic" wrote in message
Could you post the recipe again. Just joined.
Thank you

Hope you don't mind Pete that I post this... it is just so good. We had the
left over from last nite in our salad tonite and it was still great...
This is one of our favorite ways to serve cauliflower.

-= Exported from BigOven =-

Roasted Cauliflower

This puts a whole new flavor spin on cauliflower.

Recipe By: Pete Romfh
Serving Size: 8
Cuisine: American
Main Ingredient: Cauliflower
Categories: Low Sugar, Diabetic, Vegetarian, Low Carb, Meatless, Low Fat,
Roast, Side Dish, Main Dish, Brunch

-= Ingredients =-
1 head Fresh cauliflower
2 tablespoons Olive oil
1/2 teaspoon kosher salt
1/2 teaspoon Black pepper
1/4 cup lemon juice
2 tablespoons Fresh rosemary ; - minced
1/4 cup Capers

-= Instructions =-
Roasting is an ideal way to prepare cauliflower. It's simple and quick,
requiring little attention and cooking in about 30 minutes. And the high,
dry heat of the oven yields golden-brown, crisp-tender florets with an
accent on the sweet, nutty essence of this vegetable - not its sulfurous,
cabbagy traits. Roasted cauliflower seasoned with a little salt and pepper,
makes a great vegetable side dish as is. But tossed with just a few basic
ingredients, a simple dish becomes exceptional.

To roast cauliflower, cut a small head into florets that are about the same
size and toss with 2 tablespoons olive oil, salt and pepper; spread on a
rimmed baking sheet. Roast in a 400 degree oven on the lowest rack, turning
every 10 minutes, until golden brown and crisp-tender, 25 to 35 minutes.

After roasting, toss with any of the following combinations:

Fresh lemon juice, minced fresh rosemary, and chopped capers

Orange zest, minced fresh parsley, and sun-dried tomatoes (oil packed,
drained, and chopped)

Pitted, chopped kalamata olives, dried red chili flakes, and bitter greens,
such as endive, radicchio, or arugula

Mustard vinaigrette (Dijon mustard, white wine vinegar, and extra-virgin
olive oil) and minced fresh thyme.

Crumbled blue cheese and caraway seeds

Minced shallots, minced fresh tarragon, and grated lemon zest.

Serves 8

Adapted from recipe by: La Verl Daily, Fiesta Culinary School March 14, 2002

Based on the Lemon-rosemary-capers variation
Each (3/4 cup) serving contains an estimated:
Cals: 52, FatCals: 32, TotFat: 4g
SatFat: 0g, PolyFat: 1g, MonoFat: 3g
Chol: 0mg, Na: 298mg, K: 243mg
TotCarbs: 5g, Fiber: 2g, Sugars: 2g
NetCarbs: 3g, Protein: 2g

** Recipe, with photo at: **
** Easy recipe software. Try it free at: **

Pete Romfh, Telecom Geek & Amateur Gourmet.
promfh (at) hal-pc (dot) org