"The belly rules the mind."--Spanish Proverb

Roasted Cauliflower Recipe

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This recipe for Roasted Cauliflower, by , is from The MacInnes/McSweeney Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heather Harder
Added: Saturday, October 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. cauliflower
2 tbsp. extra-virgin olive oil (approx.)
1 tsp. garlic salt
1/2 tsp. black pepper
1/2 tsp. chili powder
1 tbsp. balsamic vinegar

Directions:
Directions:
1. preheat oven to 450
2. trim cauliflower into bit-sized florets
3. wash and dry cauliflower well
4. in a bowl, drizzle cauliflower with EVOO, then sprinkle garlic salt, pepper, and chili powder and toss until well coated
5. you can adjust seasonings to personal preference
6. pour into greased baking pan and roast for 20-25 minutes, stirring once or twice
7. cauliflower should be dark, golden brown when roasting is complete
8. removed from oven and top with balsamic vinegar, making sure to toss well
9. serve immediately

Number Of Servings:
Number Of Servings:
approx. 4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I often use more spices than called for and toss with balsamic in the pan - it picks up any seasoning that is left over from roasting. Also, 1 tbsp. is more than enough balsamic!

 

 

 

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