No meat, No wheat

Archive for March, 2016

Roasted Cauliflower

Califlower, roasted

This is the best way to enjoy cauliflower.  We had it first at our friend Dawne’s house for lunch one Shabbat. I never loved cauliflower until then, and she was nice enough to share her recipe with me, and I am, in turn, passing it on to you.  When you find out how easy it is, and then you taste how good it is, you might have the same reaction       I did, and make it all the time. It helps that my husband found beautiful fresh cauliflower that was marked kosher at Costco, and it was half the price of what I had previously paid for something similar in another store.  I hope you will enjoy. Betayavon!

Ingredients

Cauliflower, cut into florets

Olive oil

Any spices you like: suggested- salt, onion powder, garlic powder or minced garlic, turmeric to give it that wonderful brownish gold color

Supplies

Baking pan

Califlower, roasted

Instructions

Cut cauliflower into florets. Coat with oil and any spices you like, such as salt, onion and garlic powder or minced garlic, and turmeric-which will give turn your florets a gorgeous golden brown. Add any other seasoning you can think of that you like. Then roast at 400 until browned. You may want to flip them once or twice, but I don’t.            I like the florets to be thoroughly cooked, but you may prefer them a bit firmer, so cooking time will vary, but at least 10-12 minutes, and then check often, until desired tenderness. Keeps well in the fridge, but doesn’t last long enough in my house to tell you how long it will last. This one doesn’t stick around for long!

 

 

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