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Share your recipes April 2015

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Roasted Cauliflower

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Courtesy of Kids Cook French, Quarry Press.

 

Roasting vegetables concentrates flavor. Serves 8.

1 large head cauliflower

4 tablespoons canola oil

1 tablespoon kosher salt

½ teaspoon freshly ground white pepper

 

Preheat the oven to 425 degrees F.

Remove the leaves and the stem from the cauliflower and cut it into 1 & ½ to 2-inch florets with 2-inch stems. Large pieces may be cut in half the long way. Toss the florets with the vegetable oil, 1 tablespoon salt, and ½ teaspoon white pepper. Arrange on a lightly oiled cookie sheet and roast in the oven until golden brown and the stems are knife tender, approximately 20 minutes.

 


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