applecrisp1
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Post by applecrisp1 on Nov 7, 2016 15:55:12 GMT -5
What's up with me and cauliflower today, this is the second cauliflower recipe that I posted. And I didn't have one cauliflower recipe on my laptop before this. Must go buy a cauliflower. An easy side. I've roasted broccoli a million times -- usually just in olive oil with some seasoning, but I don't think I've ever roasted cauliflower (I just don't seem to ever buy it). The directions say to put the cookie sheet in the oven while oven preheats. I've seen that suggestion many times in recipes but I think I've done that just a few times before -- I'm going to try that next time roasting veggies. Here's the link (CL Mag Oct 2016). www.cookinglight.com/recipes/buttery-roasted-cauliflowerReal short ingredient list, some of the ingredients, cauliflower, shallots, oil, butter, s/p, chives ..... I think I gravitated to it since I love roasted veggies, the add of shallots, and guess looking to branch out in the land of cruciferous veggies. Ha. I think one can leave out the butter (or use less), just need to change the title. : ) |
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gobluem82
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Post by gobluem82 on Nov 7, 2016 17:36:06 GMT -5
This recipe sounds very similar the one below that was published in CL several years ago that I use all the time. I often omit the lemon juice, and you can tailor the herbs to what you like or have on hand. I never steam cauliflower anymore! Roasted Cauliflower with Fresh Herbs and Parmesan |
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traildoggie
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Post by traildoggie on Nov 8, 2016 18:55:46 GMT -5
I'm always nervous about doing anything at 450. I usually back it down to 425 because I've burned onions more than once before. I usually use parchment. thanks for posting.
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RQuam
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Post by RQuam on Nov 8, 2016 22:03:50 GMT -5
This recipe sounds very similar the one below that was published in CL several years ago that I use all the time. I made this tonight and was favorably impressed. This was my first try at roasting cauliflower. I included the lemon juice and thought it was a good addition. My herbs were thyme, rosemary, and parsley. Richard |
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Brenda
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Post by Brenda on Nov 8, 2016 22:16:56 GMT -5
One thing I love about cauliflower is that it keeps so long.  I mean, raw...keeps in fridge longtime. We always have some in fridge. LOVE IT!!! |
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applecrisp1
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Post by applecrisp1 on Nov 8, 2016 22:24:09 GMT -5
gobluem82 -- Thanks so much for suggesting that old CL recipe. I just copied it down -- the recipe has some of my favorite flavors: lemon, parm ....
rquam -- I've never roasted cauliflower either.
Need to buy cauliflower. soon. I just never seem to buy it since I often just see a big cauliflower, and that's lot of cauliflower to go thru for one. Maybe I just need to invite someone for dinner. Hmmm. Not a fan of some cauliflower recipes (boiled to mush, blech), I actually like it raw with some dip. I do want to try it roasted -- I know I will like that since I make roasted veggies all the time.
Thanks all.
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applecrisp1
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Post by applecrisp1 on Nov 10, 2016 19:56:31 GMT -5
This recipe sounds very similar the one below that was published in CL several years ago that I use all the time. I often omit the lemon juice, and you can tailor the herbs to what you like or have on hand. I never steam cauliflower anymore! Roasted Cauliflower with Fresh Herbs and Parmesangobluem82, Thanks again for mentioning. I tried it tonight and really liked it. Another veggie to roast! Brenda. I just noticed your post --- good to know that it stores so well. I bought a super small cauliflower at the farmers market so it will make at best two sides, so it won't be in the veggie bin that long. Oh, assuming I don't forget about it. |
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I mean, raw...keeps in fridge longtime. We always have some in fridge. LOVE IT!!!