I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Thursday, May 26, 2022

Whole Roasted Cauliflower

1 head cauliflower
1/3 cupolive oil
Garlic, crushed  (as much as you want)
Pinch of salt
Thyme, basil, or Parmesan cheese (optional)

Pre-heat the oven to 400 degrees and rinse head of cauliflower. Pat it dry and remove the outer leaves. Cut the stem short on the bottom of the head so that it sits flat but intact. In a bowl mix the remaining ingredients. Place the cauliflower on a foil-lined baking sheet.  Flip the cauliflower head upside down and pour half the sauce in the middle of it, letting it cover all the nooks and crannies. Place the head right side up and pour the other half over the top of the head, using a pastry brush to spread it evenly. Cover sheet with tinfoil. Bake in the oven for 35-45 minutes or until tender. 
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