The spelling of this word is interesting, I think. I've always spelled it cauliflaur, but all of the spellings on the computer are cauliflower. It's acceptable both ways. Hmmmm.
I'm on a roasted veggie kick lately. I love the flavors that roasted winter veggies have. The biggest perk is how easy it is to actually do the roasting. Drizzle some EVOO, sprinkle with s&p, and stick them in for a little while. You can do this with practically any vegetable, so the possibilities are endless! Ingredients: 1 head cauliflower (broken into small florets) 2-3 garlic cloves (peeled and minced) lemon juice (You can use freshly squeezed or from a bottle) olive oil salt and pepper to taste Parmesan cheese (shredded) Directions: Preheat oven to 400.
Spread the cauliflower into a large baking dish. Throw the garlic in the baking dish, and sprinkle each piece of cauliflower with a little lemon juice. Drizzle each piece with some olive oil, and then season with salt and pepper.
Make sure your oven has reached 400 before you put the dish in. Roast the cauliflower for 25-30 minutes, or until a fork easily pierces the center of the veggie. The tops should be light brown. Sprinkle the cauliflower with the Parmesan cheese, and serve immediately.
Living in small town Oklahoma, I am married to the sweetest man you will ever meet. We have five young children, so I would now consider myself a professional juggler. I'm a wannabe crafter, cook, baker, and gardener. Some might call me crunchy. I'm okay with it.