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Roasted Cauliflower

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With raisins and  Capers.

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I really think the pine nuts deserve a shout-out here too.

I’m always looking for more ways with cauliflower that don’t involve a block of Velveeta.  This is my new favorite, for sure.

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Back to the pine nuts:  best part is you don’t have to toast them ahead of time.

Roast the cauliflower at 400 for 25 minutes.  Then anoint with this lovely concoction.

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Add olive oil and red wine vinegar and roast away for another 15 minutes, turning a few times.   Salt and pepper is implied.

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There’s plenty of raisins and pine nuts to go in every bite.  So far I think Mireille Guiliano is a genius.  I just wish her name was easier to spell.

Eat Well and Savor.

 

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About Monica

A court reporter who likes to cook, and travel, and go to the spa, and read, and spoil her dog.

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