> wrote in message
...
>
> This past Sunday evening I was invited to my neighbor's house for
> dinner and roasted cauliflower was on the menu. YUM-YUM.
>
> I don't know why but I never think to buy that vegetable. Broccoli,
> yes, squash, yes, new potatoes, yes, tomatoes, of course. But for
> some unfathomable reason it's like I have had blinders on when
> passing by the cauliflower. It will definitely be in my shopping
> cart this week.
>
> We also had kale salad that included tomatoes, bacon, goat cheese,
> and a very light oil and vinegar dressing. It was lip smacking as
> well.


I like any kind of roasted cauliflower, but like the cauliflower slices the
best, cut thick.

Cheri

On Tuesday, March 20, 2018 at 9:29:53 PM UTC-5, Cheri wrote:
>
> I like any kind of roasted cauliflower, but like the cauliflower slices the
> best, cut thick.
>
> Cheri
>
>
These were large pieces, not slices, but I'm going to try my darnest
to keep mine is as large slices as possible. There were lots of
brown, tasty spots all over the pieces. She said she used a light
olive oil, salt, and bit of garlic powder. I don't have any o.o.
so I'll just use safflower oil and might melt a smidge of butter
into the oil before tossing.

> wrote in message
...
> On Tuesday, March 20, 2018 at 9:29:53 PM UTC-5, Cheri wrote:
>>
>> I like any kind of roasted cauliflower, but like the cauliflower slices
>> the
>> best, cut thick.
>>
>> Cheri
>>
>>
> These were large pieces, not slices, but I'm going to try my darnest
> to keep mine is as large slices as possible. There were lots of
> brown, tasty spots all over the pieces. She said she used a light
> olive oil, salt, and bit of garlic powder. I don't have any o.o.
> so I'll just use safflower oil and might melt a smidge of butter
> into the oil before tossing.

I think that would taste great. I saw a cook on tv (can't remember who) who
called them cauliflower steaks, at any rate roasted cauliflower is
wonderful.

Cheri

On 2018-03-20 11:13 PM, wrote:
> On Tuesday, March 20, 2018 at 9:29:53 PM UTC-5, Cheri wrote:
>>
> These were large pieces, not slices, but I'm going to try my darnest
> to keep mine is as large slices as possible. There were lots of
> brown, tasty spots all over the pieces. She said she used a light
> olive oil, salt, and bit of garlic powder. I don't have any o.o.
> so I'll just use safflower oil and might melt a smidge of butter
> into the oil before tossing.
>


Try coating it with yogurt mixed with curry powder before baking it.
That also works well for grilling it.

On Wednesday, March 21, 2018 at 8:43:54 AM UTC-5, Dave Smith wrote:
>
> Try coating it with yogurt mixed with curry powder before baking it.
> That also works well for grilling it.
>
>
Sorry, I don't have any yogurt here but I do have curry powder.
When I buy yogurt, which is rare, I always buy those fruit and
flavored cups.

On 2018-03-21 9:21 AM, wrote:
> On Wednesday, March 21, 2018 at 8:43:54 AM UTC-5, Dave Smith wrote:
>>
>> Try coating it with yogurt mixed with curry powder before baking it.
>> That also works well for grilling it.
>>
>>
> Sorry, I don't have any yogurt here but I do have curry powder.
> When I buy yogurt, which is rare, I always buy those fruit and
> flavored cups.
>
That might work with peach flavoured yoghurt strangely enough. I have
made a peach chutney that resembled the mango chutney that goes so well
with curries.

On Wednesday, March 21, 2018 at 5:21:46 AM UTC-10, wrote:
> On Wednesday, March 21, 2018 at 8:43:54 AM UTC-5, Dave Smith wrote:
> >
> > Try coating it with yogurt mixed with curry powder before baking it.
> > That also works well for grilling it.
> >
> >
> Sorry, I don't have any yogurt here but I do have curry powder.
> When I buy yogurt, which is rare, I always buy those fruit and
> flavored cups.

It would work fine with mayonnaise.

On 2018-03-21 11:21 AM, wrote:
> On Wednesday, March 21, 2018 at 8:43:54 AM UTC-5, Dave Smith wrote:
>>
>> Try coating it with yogurt mixed with curry powder before baking it.
>> That also works well for grilling it.
>>
>>
> Sorry, I don't have any yogurt here but I do have curry powder.
> When I buy yogurt, which is rare, I always buy those fruit and
> flavored cups.

That's too bad. Yogurt with a bit of fresh fruit is usually much better
than the fruit flavoured stuff, and a little bit of honey will cut tha
sharpness of yogurt, but I have to confess that I am not big on straight
plain yogurt. However, it can be handy for cooking. It is nice on soups
where you might normally have sour cream, and it makes a great marinade
for meats.