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

7 comments:

  1. We love roasted cauliflower at our house, but have never thought to roast it whole. Your topping mix sounds delicious. I'll have to give it a try!

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  2. Debbie, that looks delicious! I've never been a cauliflower fan, but this one is making me hungry...Will try it for sure! Tell Flower Bud that one of your groovy followers said we NEED those pictures...it's just not the same without them! Thanks for sharing!
    Judypimperl.blogspot.com

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  3. I love roasted cauliflower but I've never roasted it whole. Sure looks yummy!

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  4. I've been wondering about these whole roasted cauliflowers. They look so good but I didn't know if they were tasty at all. Your recipe looks delish (it's cheese-covered, there is nothing wrong with that!) Now, are you eating this as a side dish or as a whole meal? I've seen these done as cauliflower 'steaks' that you slice and seem to be the main dish for the meal. Just wondering if that's what y'all did too. Oh, and happy anniversary tomorrow!!

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  5. This looks delicious and easy! My criteria for trying recipes. Adding this to the list...

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    Replies
    1. It is both Kim! My family loves it! Hope you enjoy it.

      Peace,
      Debbie

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