This is a recipe we clipped from a Parade magazine several years ago... It's a slow-cooker that requires regular attention, but well-worth the effort. I have never met someone who didn't like it. It's a recipe from Bob Blumer, the surrealist gourmet.
This is my simplified version:
1. Cut a head of cauliflower into golf ball sized pieces.
2. Brush each lightly with olive oil.
3. Arrange on cookie sheet. They can't touch.
4. Sprinkle lightly with salt.
5. Roast in oven at 450 for about an hour, turning every fifteen minutes.
that's how I roast all my veggies!
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