Popping in today to share some random goodies with you!
I just finished reading The Art of Racing in the Rain by Garth Stein, our April book club selection. I wasn’t able to make the discussion (Boo!) but wanted to read it anyway and I am so glad that I did. I loved the story told from the point of view of the owner’s DOG.
I give the book 5 Stars, 2 Thumbs-up, and a High-five!
Prep Time:5 min Inactive Prep Time: — Cook Time:15 min
Serves: 5 to 6 cups roasted cauliflower florets, 6 to 8 servings
5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower)
1/4 cup extra-virgin olive oil
1 tablespoon sliced garlic
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons grated Parmesan
Chopped chives, for garnish
Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm.