Wednesday, October 31, 2007


Cauliflower is in many people's minds a bubbie vegetable. Your grandmother used to brown it with bread crumbs, boil it and pour cheese on top or mash it beyond recognition, all of which masks its natural and wonderful taste. No longer is it the white, slightly flavorless and tough veggie served as part of a crudite. It comes in many variaties and tastes best when cooked most simply. A purple head of the stuff can brighten up the table when serving a roast. Romanesque looks great with fish and bright vegetables.
Try this:

1 large head of cauliflower, trimmed and cut into florets

1/4 cup extra virgin olive oil

Salt and papper

Preheat the oven to 400 Degrees.
Spread florets onto a baking sheet lined with parchment paper.
Drizzle olive oil and sprinkle with salt and pepper.
Roast until the edges of the cauliflower become crispy, about 35 minutes.

Serve it while still hot in place of potatoes. Yum!

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