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..

"Betsy" > wrote in message
...
> 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..

I will be trying this one Thank you!
--
--
https://www.shop.helpforheroes.org.uk/

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

"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

On Oct 5, 7:32*am, (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..

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.

There's a Syrian deli here that sometimes serves it that way.

Cindy Hamilton

On Tue, 5 Oct 2010 06:06:06 -0700 (PDT), Cindy Hamilton
> wrote:

>
> 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.
>
> There's a Syrian deli here that sometimes serves it that way.
>
> Cindy Hamilton

Great idea Cindy!

--

Never trust a dog to watch your food.

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

In article
>,
Lyndon Watson > wrote:

> On Oct 6, 2:06*am, Cindy Hamilton > wrote:

> 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

<waves to Lyndon -- a voice not heard in a long time>
Interesting idea about the frittata; I'll have to give it a try. Mom
made a cauliflower soup, too.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
A few pics from the Fair are he
http://gallery.me.com/barbschaller#100254

Melba's wrote on Wed, 06 Oct 2010 10:06:44 -0500:

>> On Oct 6, 2:06 am, Cindy Hamilton
>> > wrote:

>> 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

> <waves to Lyndon -- a voice not heard in a long time>
> Interesting idea about the frittata; I'll have to give it a
> try. Mom made a cauliflower soup, too.

You can also make mashed cauliflower as a variant or substitute for
mashed potatoes. It's not bad but I prefer potatoes :-)

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

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..
>


Here's an variation i have posted here before.


Roasted Garlic Cauliflower

Yield 6 servings



Ingredients

2 tablespoons minced garlic

3 tablespoons olive oil

1 large head cauliflower, separated into florets

1/3 cup grated Parmesan cheese

salt and black pepper to taste

1 tablespoon chopped fresh parsley

Directions

1.Preheat the oven to 450 degrees F (220 degrees C). Grease a large
casserole dish.

2.Place the olive oil and garlic in a large resealable bag. Add
cauliflower, and shake to mix. Pour into the prepared casserole dish.

3.Bake for 25 minutes, stirring halfway through. Top with Parmesan
cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Adjust time and temp. for individual ovens.
--

--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

"Betsy" > wrote in message
...
> 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..

One of my favorite roasted veggies. Green beans are good, too.

On Tue, 5 Oct 2010 18:35:08 -0400, "Cheryl" >
wrote:

> Green beans are good, too.

You're absolutely right. Green beans are good when oven roasted too.
I just bought some sugar snap peas, maybe I should try roasting them.


--

Never trust a dog to watch your food.

On Oct 5, 4:32*am, (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..

I assume you turn the oven on. What temperature?

Susan B.

_____________

Susan, I would turn the oven on to like 400 degrees. Take the cauliflower steak and sear it in a hot pan, like you would a steak. Once you brown both sides, stick it in the oven for 5-10 minutes and you should be ready to roll. Make a little lemon vinaigrette and pour it on top and you're all good!

I went to Blue Hill in NYC and one of the entrees was a Cauliflower Steak. I really wanted to get it but I didn't because I figured I could just try it at home. I had forgotten about it and thanks to this post, its back on my agenda...thanks for that!