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: http://www.bigoven.com/recipe161116 **
** Easy recipe software. Try it free at: http://www.bigoven.com **




--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org

On Tue 23 May 2006 07:36:56p, Thus Spake Zarathustra, or was it Pete Romfh?

> This is one of our favorite ways to serve cauliflower.
>
> -= Exported from BigOven =-
>
> Roasted Cauliflower
>
> This puts a whole new flavor spin on cauliflower.
>

This certainly makes me want to go out and buy a cauliflower! Sounds
delicious.

--
Wayne Boatwright @¿@¬
_____________________

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> On Tue 23 May 2006 07:36:56p, Thus Spake Zarathustra, or was it Pete
> Romfh?
>
>> This is one of our favorite ways to serve cauliflower.
>>
>> -= Exported from BigOven =-
>>
>> Roasted Cauliflower
>>
>> This puts a whole new flavor spin on cauliflower.
>>
>
> This certainly makes me want to go out and buy a cauliflower! Sounds
> delicious.

I have one in the fridge - and I don;t know why, but I've never thought of
roasting one! Thanks, Pete.

Nicky.

--
A1c 10.5/5.4/<6 T2 DX 05/2004
1g Metformin, 100ug Thyroxine
95/73/72Kg

"Pete Romfh" > wrote in message
...
> Serves 8

You guys must grow mammoth caulis - I use half as a serve for my daughter
and I! But we thoroughly enjoyed the half I did for supper tonight; I
drizzled it with some truffle oil, salt and pepper when it came out the oven
to serve with fish and broad beans in tomato sauce, and we decided it's
definitely cook again!

Nicky.

--
A1c 10.5/5.4/<6 T2 DX 05/2004
1g Metformin, 100ug Thyroxine
95/73/72Kg

Nicky wrote:
> "Pete Romfh" > wrote in
> message ...
>> Serves 8
>
> You guys must grow mammoth caulis - I use half as a serve
> for my daughter and I! But we thoroughly enjoyed the
> half I did for supper tonight; I drizzled it with some
> truffle oil, salt and pepper when it came out the oven to
> serve with fish and broad beans in tomato sauce, and we
> decided it's definitely cook again!
>
> Nicky.

I serve it as a side dish. If you're hungry you could eat two servings.

--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org