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March 15, 2006

Comments

Jessie

Mmmm...I love roasted cauliflower. If I put it on my husband's dinner plate, though, he looks like I'm trying to poison him. Same with polenta. He's clearly crazy and doesn't know what good food is.

Kathryn

I had NO idea. About the roasting or the colors. You learn something new every darn day.

Karen

Oh, do try it -- you will be amazed at how delicious it is! You really want the pieces to be small to get the best results. I first halve the whole head, then whack out the core, then slice the big halves no more than 1/2" thick, then kind of chop up the biggest bits into little clumps of florets. Let me know if you try it!

pam

You mean Vitamin Orange and Vitamin Purple? :-)

Thanks for the recommendation. I've never roasted cauliflower before - I'll try it.

Doppelganger

How did you know I have an almost entire cauliflower burning a hole in my pocket? (I used some of it with some broccoli in a baked macaroni and cheese last night.) I am roasting that sucker up tonight.

Susan

I have to admit, I like cauliflower anyway but I am definitely having it roasted tonight. Yummmmm

James

Are those colors natural? Do they actually grow that way?

Karen

I did a little sleuthing and, yes, it appears that they are completely natural! You can even find organic versions of them, sometimes anyhow.

Doppelganger

Oh, man. We just had roasted cauliflower tonight, and it was magnificent! Next: your recipe for garlic crumbed broccoli. Thanks!

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