Thursday, December 15, 2005

Cauliflower Power!

I guess
Emeril would actually be OK if he got rid of all the "Bam's" and stopped kicking things up a notch and took away the annoying studio audience.

'Cause I made his recipe for Roasted Cauliflower tonight and it turned out really good!

In their pure state, our cauliflower florets were pale as a ghost and needed a tan badly, but after about 15 minutes in a hot oven with garlic, olive oil and lemon juice, the girls came out nice and toasty, caramelized in just the right places. Sprinkled with a bunch of parmesan cheese, they were definitely ready for a night out on the town. No sir, this ain't no wimpy
Mystic Tan stuff; these cauliflower mean business. They go for the real UV experience.

Wanna make 'em yourself? Here, it's easy...

Oven-Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice
(adapted from Emeril Lagasse's recipe, courtesy of
The Food Network)

5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter (pretty much 1 head)
1/4 cup extra-virgin olive oil
1 tablespoon sliced garlic
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons grated Parmesan (I used more!)

Preheat the oven to 500 degrees F. Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the parmesan.



Bandini said...

mmm looks good

be said bam when you added the black pepper right?

Daily Gluttony said...


OK, you caught me. LOL!