Thursday, December 15, 2005
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.