Wednesday, November 25, 2009

Well, tomorrow is the big first Veggie Thanksgiving. Eek. Oh the HAM.

Today's Praise: Sun Dried Tomato Organic Polenta

Today's Recipe: Oven Roasted Cauliflower

Polenta is a new-ish discovery of mine, and man...I'm glad I found it. This particular kind of polenta is already cooked and can be found in the organic foods section of your local grocer's, near where the fake (i.e. organic) mac and cheese is. I'm sorry, but blue box I heart you when it comes to M&C.

Anyway, I like to slice this polenta about 1/2 an inch think and pan sear it with a little spray or oil. Mmm. Its also good - now this might suprise you - with a little parmesan sprinkled on top. You know how I feel about parm cheese (6th food group).

As for this "recipe" we can thank my friend Michelle for this little masterpiece. Here's how we did it:

1 Large head of cauliflower
1 head of garlic
Olive and Sesame (optional) Oils

Clean the head of cauliflower and remove as much of the stem as you can. Now, take the head of garlic and slice it in half horizontally. Take half the clove and shove it in the "butt" of the cauliflower head, where you took all the stem out. The other half can either be broken up and shoved amongst the head or just wrapped up in the foil. Wrap the whole thing in foil and put it in a screaming hot oven (like 425) for an hour or until a butter knife goes into the center easily. Sprinkle with S&P and drizzle with a mix of olive oil and sesame oil, cut into wedges, and devour. YUM!

Here is Michelle's hand drizzling:

I'm off to Phoenix tomorrow, so Happy Turkey (or lack thereof) everyone!

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