Thursday, February 19, 2015

CAULIFLOWER - That's It - Cauliflower!

CAULIFLOWER! - That's It - Cauliflower!

What can you say about a vegetable that looks like a human brain?  Never, ever wanted to eat cauliflower.  It's white.  I actually love white: white walls, white down comforters, white sweaters, white farm sinks - but white vegetables that look like gray matter from Dr. Frankenstein's lab... not so much.

That is til I decided to go low carb some years ago.  I really missed mashed potatoes and found the South Beach Diet recipe for mashed cauliflower.  Loved it.  Now I've discovered a new, and really tasty way to eat cauliflower.  Roasted.  The whole head!  

Yes, it still looks like someone's brain... someone's fried brain... but each time I bite into this sumptuous brain matter, I realize it has a nutritious and delicious I.Q.

 Roasted Cauliflower


1/4 cup butter, softened
1 tablespoon chopped fresh dill
1 clove garlic, minced
1 teaspoon grated lemon zest
A dash of lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 large head cauliflower, leaves trimmed


Preheat oven to 350 degrees F (175 degrees C)

Mix butter, dill, garlic, lemon zest, cumin, salt, pepper in a bowl.  I add a little lemon juice to help blend all the ingredients into a smooth "paste".

Cut cauliflower stem flush with the rest of the head so it can stay upright in a casserole (Pyrex) dish.  Spread butter mixture evenly over the top and sides of the cauliflower (I use a pastry brush)...

... place in the casserole dish and cover w/ foil.

Roast in the preheated oven until tender and cooked through, about 1 1/4 hours.

Transfer to a platter and spoon any liquid in the casserole dish over the cauliflower.

Serve and enjoy. It's brain food!