Wednesday, August 26, 2015

Cauliflower Dill #recipe ala Food.com from author @DarylWoodGerber FUDGING THE BOOKS




Hi! 

I've been flooding you with sweets lately: chocolate, fudge, more chocolate. You know why. I had a book to pitch, FUDGING THE BOOKS, and well, that is the theme in the book.  Chocolate Month and a chocolate cookbook club (plus pirates). 

But it's time to move into the end of summer and taste some of the lovely flavors of the garden. Smell something savory. Enjoy something with tang!

I remembered I had a head of cauliflower in the veggie drawer of my refrigerator. Hmm. What to make?

I know many of us on MLK have shared recipes using cauliflower, even as a substitute for pasta dough or for rice (risotto). But I wanted something simple.  S-I-M-P-L-E.  Why? I'm in full edit mode for the next Cheese Shop book (#7), FOR CHEDDAR OR WORSE. That means I need something easy to put on the table! I can't tax my brain! It's mush.

So I went searching on the internet for a recipe. I love how easy it is to find something there. Type in a word. Type in another word. Voila! 

What did I type:  cauliflower > dill > recipe 

Yep, I also have a lot of dill!  

This is the recipe I stumbled upon, on Food.com.  And it is SO SIMPLE! Even my protagonist Jenna, in the Cookbook Nook Mysteries could do it!! And it's super tasty, with a nice tang! A terrific side dish for any meal. And it would probably be a great appetizer at a party. Bring on the toothpicks!


CAULIFLOWER AND DILL

FOUND ON FOOD.COM 

Ingredients:

1 large head cauliflower, split into florets
2 teaspoons Dijon mustard **
1 teaspoon garlic salt or powder
2 lemons (juice of)
1 teaspoon salt
1 tablespoon extra virgin olive oil
1-2 tablespoons fresh dill, chopped

fresh ground black pepper to taste – I did this after it was cooked!

Directions:

Preheat oven to 400°F

Place cauliflower florets in a large bowl.

In a smaller bowl, combine all other ingredients to make a sauce, whisking until blended.

**Note: My mistake; the recipe called for 2 teaspoons, I used 2 tablespoons. I LOVED 2 TABLESPOONS! 

Include generous amounts of fresh ground black pepper.




Pour marinade over the cauliflower and toss until coated.


Spread on baking sheet. Drizzle any remaining marinade over the cauliflower.
                       
Bake for 30-45 minutes or until tender but not mushy.




Toss once, if desired, halfway through cooking. The cauliflower should have some browning around the edges.

TO DOWNLOAD A PDF COPY OF THIS RECIPE CLICK HERE.