Monday, April 13, 2015

Whole Roasted Cauliflower

Hello groovy people!  Hope you all are doing well.  In my last post I talked about our local arts and crafts festival.  I'm happy to report that I sold the painting "Rainy Day" and  also "Serenity" as well as several other small paintings.  I was really pleased since I wasn't actually in the show this year.  I also received a commission for a VERY large version of "Serenity" - 48 x 60!  I've been working on it off and on for the past few days.  I am still having issues with my arm, in fact started physical therapy a couple of weeks ago, and while painting on canvas doesn't usually bother it I do try to be careful with the larger ones and I try not to over do it.  

I have a really yummy recipe to share.  It is for a whole roasted cauliflower. 


(I apologize for not "styling" my food shots, but I'll be honest, I have a hard enough time getting photos of the process without making it pretty.  Flower Bud told me recently that if I continued to take pictures of the food it might become a problem because he wasn't going to wait to eat every night while I took pictures of the food.  hmmmm...  I won't bother to put my response, but let's just say he'll be waiting for me to take pictures.  I am the momma, need I say more?)

I'm sure you've probably seen it floating around Pinterest, but I had to put my own little twist on it.  Here's my version.

1 head of cauliflower
1/4 cup olive oil
3 tablespoons Dijon mustard
1/4 teaspoon white pepper
1/2 teaspoon salt
1 Tablespoon dried parsley flakes
1/4 cup Parmesan cheese
Grated Pepper Jack cheese (sorry, I've never measured this part - just enough to cover the top)


First, I remove any leaves and trim the stalk off the bottom of the cauliflower. Then I wash it and place it in a baking dish.  Preheat the oven to 400 degrees.




Then I mix up the olive oil, mustard, white pepper, salt, parsley flakes and Parmesan cheese.



Pour that mixture over the cauliflower.





Bake for about an hour or until tender (I use a long wooden skewer and if it slides in easily then I know it is done).  Remove it from the oven.




Now cover it with the shredded Pepper Jack cheese.  I've never measured so I'm not really sure how much I use, I just cover the top the best that I can - it'll fall down the sides so I just kinda pile it on top.


Then I put it back in the oven and bake another 15 to 20 minutes, until all the cheese has melted and is turns a golden color.



I just cut it into wedges to serve.  I hope you like it as much as we do! (well except for Flower Bud, but he is a teenage boy so what does he know?  Plus he was irritated that he had to wait for me to take a picture.)

Peace-n-Luv!

Debbie