My new recipe below...
Possibly anti-cancer.
Definitely anti-vampire.
First a shout-out to the amazing Denise Fletcher for giving me a Sunshine Award this week. Denise blogs from Singapore with as much love and joy as she cooks. Check out her Quickies on the Dinner Table blog for fun and innovative recipes.Thank you also to the awesomely energizing Juju at Tales of Whimsy blog for inspiring this post. Last week, one of her Friday Blasts included a paranormally amusing link from Heather, who posted an animated version of How Twilight Should Have Ended. That's what gave me the brainstorm to share my favorite, vegetarian (anti-vampire) recipe with you...
Garlic and me go way back. This could be the reason that all of the aloof, pale-skinned vampires took a pass on asking me to the prom. This vampire indifference was for the best, I think, now that I'm married to a great, fully mortal guy and blogging about food (of the non-human variety). Yes, I'd say, all things considered, garlic did right by me. According to a study released earlier this month, garlic will probably do right by you, too. Among its other health benefits, such as lowering cholesterol, garlic has been found to have anti-cancer properties. With that, I give you my recipe for this week...
Cleo's 20-Clove
Roasted Garlic Cauliflower
Cauliflower is a neutral tasting vegetable, but with the addition of the pungent yet sweetly roasted garlic, it becomes a lively and stellar addition to any dinner plate.For me and my husband, this dish is always worth the time and effort. It is so substantial in flavor and satisfaction that an entree-size serving will easily satisfy us for supper. The next day, I like to eat the leftovers cold as an oustanding lunch salad.
So pour a nice glass of wine, slice up some fresh Italian bread, and start roasting that garlic. Then you can eat with the joy of knowing you won't need to fear twilight (or carry pepper spray in your purse)...
Roasted Garlic Cauliflower
(aka "Twilight Cauliflower")
Cauliflower is a neutral tasting vegetable, but with the addition of the pungent yet sweetly roasted garlic, it becomes a lively and stellar addition to any dinner plate.For me and my husband, this dish is always worth the time and effort. It is so substantial in flavor and satisfaction that an entree-size serving will easily satisfy us for supper. The next day, I like to eat the leftovers cold as an oustanding lunch salad.
So pour a nice glass of wine, slice up some fresh Italian bread, and start roasting that garlic. Then you can eat with the joy of knowing you won't need to fear twilight (or carry pepper spray in your purse)...
Cleo Coyle’s
Twilight Cauliflower
For a printable copy of this
recipe, click here.
Ingredients:
1 average head of cauliflower
(about 25 florets)
20 whole cloves of garlic
(about 2 heads)
4 tablespoons olive oil
½ teaspoon waterSalt to taste (at the end of cooking)
Total Cooking Times
* Garlic roasting time: 30 to 35 minutes
* Cauliflower roasting time: about 1 hour
Method:
Step 1 – Roast the garlic: Preheat your oven to 350° F. In a small baking dish, place 20 whole garlic cloves (with skins removed). Add 4 tablespoons of olive oil and a splash of water (about ½ teaspoon). Cover the baking dish tightly with aluminum foil and bake about 30-35 minutes. Note: Garlic should be cooked soft enough to easily smash with a fork.
Step 3 – Play with your food: When the slurry has cooled enough to handle, place clean, dry cauliflower florets into a large bowl. (Keep the number of florets around 25 for the best flavor results.) Pour the slurry over the top of the cauliflower and use your hands to coat the slurry over all of the florets. Yes, you are now playing with your food (not unlike those nasty, human-eating vampires...hmmm).
Step 4 - Prepare pan: Turn up the oven to 400° F. Prepare a large baking dish or roasting pan by coating the bottom and sides with olive oil or lining with aluminum foil. (During roasting, pieces of garlic will bake onto your pan or dish, and this step will help with the cleanup.) Transfer the slurry-coated cauliflower into the pan or dish and pour any remaining slurry over the top.
Step 6 – Roast it, baby!: Total cook time will be 1 hour. After 30 minutes, remove the foil. Stir the florets and roast (uncovered) for another 30 to 35 minutes, until fork tender and nicely caramelized. Remove your freshly roasted Twilight Cauliflower from the oven. Salt to taste and eat with the joy of knowing...you no longer need to fear twilight! :-)
Eat with joy!
~Cleo Coyle
author of
The Coffeehouse Mysteries www.CoffeehouseMystery.com
To get more of my recipes or
to find out about the books
in my nationally bestselling
Coffeehouse Mystery series,
visit me at my official website: http://www.coffeehousemystery.com/
Twilight Cauliflower
(20-Clove Roasted Garlic Cauliflower)
For a printable copy of this
recipe, click here.
Ingredients:
1 average head of cauliflower
(about 25 florets)
20 whole cloves of garlic
(about 2 heads)
4 tablespoons olive oil
½ teaspoon waterSalt to taste (at the end of cooking)
Total Cooking Times
* Garlic roasting time: 30 to 35 minutes
* Cauliflower roasting time: about 1 hour
Method:
Step 1 – Roast the garlic: Preheat your oven to 350° F. In a small baking dish, place 20 whole garlic cloves (with skins removed). Add 4 tablespoons of olive oil and a splash of water (about ½ teaspoon). Cover the baking dish tightly with aluminum foil and bake about 30-35 minutes. Note: Garlic should be cooked soft enough to easily smash with a fork.
Step 2 – Make the garlic slurry: Oil will be bubbling hot when you remove the foil. Allow the dish to cool a bit then use a fork to mash the garlic into the warm oil, making a thick slurry.
Step 3 – Play with your food: When the slurry has cooled enough to handle, place clean, dry cauliflower florets into a large bowl. (Keep the number of florets around 25 for the best flavor results.) Pour the slurry over the top of the cauliflower and use your hands to coat the slurry over all of the florets. Yes, you are now playing with your food (not unlike those nasty, human-eating vampires...hmmm).
Step 4 - Prepare pan: Turn up the oven to 400° F. Prepare a large baking dish or roasting pan by coating the bottom and sides with olive oil or lining with aluminum foil. (During roasting, pieces of garlic will bake onto your pan or dish, and this step will help with the cleanup.) Transfer the slurry-coated cauliflower into the pan or dish and pour any remaining slurry over the top.
Step 5 - Cover: Using aluminum foil, tightly cover the baking dish or roasting pan. This will create steam within the dish, which will soften and relax this cruciferous veggie as it cooks.
Step 6 – Roast it, baby!: Total cook time will be 1 hour. After 30 minutes, remove the foil. Stir the florets and roast (uncovered) for another 30 to 35 minutes, until fork tender and nicely caramelized. Remove your freshly roasted Twilight Cauliflower from the oven. Salt to taste and eat with the joy of knowing...you no longer need to fear twilight! :-)
Eat with joy!
~Cleo Coyle
author of
The Coffeehouse Mysteries www.CoffeehouseMystery.com
Espresso Shot
*Starred Review
Library JournalNow a national bestseller!
*Starred Review
Library JournalNow a national bestseller!
To get more of my recipes or
to find out about the books
in my nationally bestselling
Coffeehouse Mystery series,
visit me at my official website: http://www.coffeehousemystery.com/
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