After a long, but fun day on a field trip with my class, coming home and making dinner for my family needed to be fast and furiously easy! My husband is the ultimate griller and anything he barbecues is delicious. A salad was a good choice to go with our meat. Tonight I used fresh red leaf lettuce, instead of bagged salad. I also had a head of cauliflower that was looking good, but needed a makeover. I decided to give roasting cauliflower a try.
 |
| I always try to buy California grown. |
Begin with preheating your oven to 400°F. Lightly oil a baking sheet. Cut the cauliflower into florets and place them in a bowl. Toss with about 2-3 cloves of minced garlic. Sprinkle with juice of half a lemon. I have a dwarf lemon tree in my yard. Drizzle with olive oil and toss so that the florets are lightly coated with oil. Spread the florets out into a single layer on the baking sheet. Sprinkle with salt and pepper. Place the cauliflower in the hot oven, uncovered, for 25-30 minutes, or until the cauliflower is lightly brown. Use a fork to test for doneness; the tines should easily pierce the cauliflower when done. Remove the cauliflower from the oven and sprinkle generously with Parmesan cheese. Serve immediately.
 |
| Roasted, cauliflower becomes nutty and buttery, but without any nuts or butter. |
 |
In tonight's salad I decided to use a California Olive Oil
and Blood Oranges crushed together. It added a citrus note and
complimented the tangerines in the salad. |
 |
I buy radicchio and store it in a plastic food storage container.
Every time I make salad I add just enough to give the salad a nice bite and color.
Radicchio is a long-lasting staple in my fridge.
Sometimes you need variety, even when it comes to cauliflower.
Buon Appetito!
|
