A diff. take on one of my fav. veggies
(serves 8)
1 head cauliflower (about 3 lbs.)
3&1/2 T. EVOO
2 T. curry powder
1/2 t. kosher* salt
1/8 t. fresh ginger*, minced
1/8 t. turmeric*
Preheat oven to 350. Line a baking sheet with parchment paper. Wash cauliflower and trim greens from the stem side. Use a knife to cut around the base of the cauliflower, removing the center core but leaving the florets intact. Place on the prepared pan. In a small bowl, whisk together the oil, curry powder, salt, and ginger. Brush mixture on cauliflower so that it is evenly distributed and generously coated. Reserve any leftover mixture to use as a garnish when serving. Roast the cauliflower about one hour, until it is golden brown and fork-tender. If color is perfect but additional cooking time is required, tent the cauliflower with foil and roast until cooked through. Cut into wedges to serve.
Editor's note: Gum issues? Try turmeric dissolved in warm water. Swish it around and hold it on that area, then spit. Repeat often. Cured me many times!!
"You may feel lost and alone, but God knows exactly where you are, and He has a good plan for your life."
Have FUN today!! Go Dawgs!! Angela, you WILL be missed - sniff sniff.
Love,
MM
No comments:
Post a Comment