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?)
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.)