Tuesday, February 15, 2011

Valentine's dinner

Generally speaking im not a veggie person and cauliflower has always ranked really low on my list of acceptable vegetables the only time I've really liked cauliflower was at Cibreo-- the Michelin starred resto in Florence. Yeah, I hear you say, whatev. But I'm determined to get over it-- there must be a way to make tasty. Martha Stewart, predictably, to the rescue. This recipe is absurdly easy-- the hardest part is chopping the cauliflower up. But the results are perfectly delicious. I'm a cauliflower convert.

Martha Stewart's Roasted Cauliflower

1 head cauliflower, cut into small florets
1 tablespoon olive oil
salt and pepper (coarse)
1 tablespoon butter
2 garlic cloves, thinly sliced
1 teaspoon capers
1 teaspoon caper juice

Preheat oven to 450 degrees. Trim, and cut cauliflower into small florets; spread in a roasting pan or rimmed baking sheet. Drizzle with olive oil; season with coarse salt and ground pepper. Toss to combine. Roast, tossing once or twice, until cauliflower is golden brown and tender, 20 to 25 minutes.

In a small skillet, melt butter over medium heat. Cook garlic cloves, stirring often, until lightly browned, 2 to 3 minutes.

Remove from heat. Add capers and caper juice. Pour over cauliflower, and toss to coat.

Posted from my iPhone

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