Thursday, 19 January 2012


When it comes to this particular vegetable I lean toward steaming or making a creamy soup.

Until I came across a very simple recipe.

Never thought of it.

I have roasted asparagus, potatoes, bell peppers, mushrooms.....all kinds of different vegetables.

Even red grapes for an unusual but delicious crostini topper.

But my new favorite treat is roasted cauliflower.

Break cauliflower into flowerettes. Toss with olive oil, salt and pepper
 Place on silpat (for easy clean-up) on baking sheet in a 400 degree oven.

Bake for 30-40 minutes until browned (toss once so both sides are toasted).

Serve hot with a sprinkling of grated parmesan cheese.

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