My first blog, and surprise it's about one of my favorite topics....food. I have a feeling a lot of my blog entries will be about food - what I am cooking, eating, and restaurants I want to try or have been to.
In my constant search for new veggies to cook, last week Chloe and I went to a new organic farmer's market and bought cauliflower the color of cheddar cheese, in fact the farmer called it Cheddar Cauliflower. Now that I am a "blogger" I promise to start taking pix to along with my food entries. I also promise not to leave anything out. I hate when people leave out an ingredient because they don't want to share their recipe.
Anyway, this is how I cooked it last night, and we gobbled it up - yes everyone loved the cauliflower.
Roasted Cauliflower
- 1 head cauliflower - chopped. Do not break it into big flowers. It needs to more of a 1-2 bite size piece.
- Drizzle with olive oil and sprinkle with garlic salt, lemon pepper and cumin. Toss and roast at 400, maybe it was 425, for about 30-45 minutes. I stirred it up after about 25 minutes because it's really good when its brown and slightly crispy.
Enjoy!
Photo Credit - exlibris
