When I create a dish I really like, I eat it everyday for a week…or two.…so when it finally comes up on my list of things to blog about, I’m usually at the point where I never want to eat it again, so I skip it. I am not going to let that happen this time. This cauliflower dish is too delicious to not share. Plus I know that there are few vegans who visit my blog, so this recipe is for you all also.
For this dish, I made a simple dressing using lemon juice, extra virgin olive oil, salt and pepper, tossed the sliced cauliflower(no big chunks here) in the dressing, placed it on a single layer on a baking sheet and broiled it until it became dark golden brown….the color of food love and yumminess.
You may also add garlic, but I chose not to because I was in my minimalist mode at the moment…or maybe I was too exhausted from making dinner that evening (rib roast, fried rice, salad) and burgers for the kids for lunch the next day…Extracting the garlic from the refrigerator and grating it would have been the straw that broke the camel’s back, if you know what I mean…..I didn’t miss it…still never add it.
Hope it becomes part of your repertoire too…
1 head organic cauliflower, trimmed and florets sliced (small or medium)
2 teaspoons olive oil, divided (for brushing pan and cauliflower)
Preheat oven to 450F.
Raw Foodists: Eat now!…It’s quite delicious uncooked too..
Spread the cauliflower in single layer on a baking sheet, flat side down.
Brush top of cauliflower with a little more olive oil (about 1 teaspoon)
Do not include any “water” that has collected at the bottom of the bowl.
[I do not add the small bits of cauliflower, I eat them or add them instead to a salad since they brown much quicker than the bigger pieces…]
OPTIONAL: Cut one-half of the lemon in thin slices. Place the lemon slices on top the cauliflower. The lemons add more lemon flavor….and I like eating the lemons too.
Be inspired,
Ria
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