I just tried roasted cauliflower from the Sept.
Gourmet.
It combined my passion for the veggie and my recent obsession with roasting
everything.
The recipe called for an olive dressing that included garlic, and I thought, what the heck, the oven is warm....so yep roasted the garlic too.
In fact, nine times outta ten, when I want garlic these days it's roasted.
I roast any and all root veggies. In the winter, it's also a nice way to warm up the oven (since I am baking a lot of bread) and the kitchen. I often compliment them with toasted seeds and nuts--sesame seeds, pinenuts, almonds, walnuts etc etc.
I suppose you could say my new "passion" is roasting and toasting.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
