Quoting Ruth Haffly to Dale Shipp <=-
Steve doesn't like caulifower that much if it's plain but is
more willing to eat it if I put a cheese sauce on it. Even some
grated Parm will make a difference
Steve doesn't like caulifower that much if it's plain but is
more willing to eat it if I put a cheese sauce on it. Even some
grated Parm will make a difference
Boiled and plain is boring. Two favourite ways to do it at my house:
-1- oven roasted with olive oil, balsamic vinegar and black pepper
until the tips are starting to blacken, say 425 F for about 25
minutes.
-2- steamed with broccoli, zucchini and straight neck yellow summer
squash served hot and leftovers dressed with a vinaigrette and
served cold.
Quoting Ruth Haffly to Jim Weller <=-
(cauliflower) oven roasted with olive oil, balsamic vinegar
Now that sounds interesting, somewhat similar to how I've done
brussels sprouts.
broccoli, zucchini and straight neck yellow summer squash
steamed [...] dressed with a vinaigrette and served cold.
We've had a spell of temps in the mid to upper 90s with feels like
temps in the low 100s the past 10 days or so; this would be good
eating.
(cauliflower) oven roasted with olive oil, balsamic vinegar
Now that sounds interesting, somewhat similar to how I've done
brussels sprouts.
It's a lovely treatment for all kinds of green vegetables including broccoli, asparagus and green beans.
broccoli, zucchini and straight neck yellow summer squash
steamed [...] dressed with a vinaigrette and served cold.
We've had a spell of temps in the mid to upper 90s with feels like
temps in the low 100s the past 10 days or so; this would be good
eating.
Yeah, it's a great hot weather dish, sort of a version of vegetables
a la Grecque.
Sysop: | Rempala |
---|---|
Location: | Richlands, NC |
Users: | 101 |
Nodes: | 10 (0 / 10) |
Uptime: | 57:09:52 |
Calls: | 153 |
Calls today: | 1 |
Files: | 6 |
Messages: | 110,231 |
Posted today: | 2 |