I found a recipe at the Gluten-Free By The Bay blog for Oven Roasted Broccoli With Lemon, Chili-Garlic Oil and Parmesan. It sounded so good I vowed I’d try it.
We had broccoli in the house and I needed something different to do with it. Plain steamed broc is healthy and easy, but it rarely excites the taste buds.
I have issues with recipes. I resent having inanimate objects tell me what to do. We had cauliflower in the house, too, so I decided to use it instead.
With the broc recipe as my guide, I mixed cold pressed extra-virgin olive with lemon juice until it looked like melted butter. I poured it over the chopped cauliflower and tossed it until it was well coated.
Then I sprinkled on a bit of nutmeg and some cayenne pepper, and put it in the oven at 350F. I had some leftover lasagne-esque pasta that I was heating so I put the veggie in with it. One less dish for my husband to wash, and it gave the flavors a chance to commingle.
A half-hour may seem like a long time, but it was just right. The cauliflower browned in places and even though it was cooked it was crunchy.
Gluten-Free By the Bay has some wonderful recipes. Check it out at http://glutenfreebay.blogspot.com/