2 hours ago
Thursday, September 24, 2009
Since my purchase of Two Dudes One Pan I have tried a few of the recipes from the book.
They all seem to be bursting with flavor and are pretty simple to prepare.
Me like this book.
Cauliflower is such a misunderstood vegetable in the U.S.
It's kind of ugly to begin with and it seems that the only way I ate it growing up was choking on it boiled, or with a cheese sauce.
Kill me now.
In Italy it seems to be a popular and highly respected vegetable.
The Italians know how to make me love this vegetable. For years I have been making a pasta sauce with pan roasted cauliflower, garlic, anchovies and golden raisins. I know it sounds weird, but it's so good. I throw some toasted bread crumbs on top and I am transported to Sicily.
Let's stick with today's recipe......I am day dreaming again.
During the winter months, I roast cauliflower weekly at 400F with just some kosher salt and olive oil. It becomes sweet and nutty.
Sort of like me.
Well, these 2 Dudes had a better idea, I guess that's why they published a cookbook, and I didn't.
They roasted the cauliflower florets the same way I do, but after taking the baking sheet out of the oven, threw in some capers, a dash of red pepper flakes and grated parmesan cheese.
This was a whole new ball of wax. We LOVED this! I am always looking for new ways to serve my cauliflower.