Cauliflower

Historically, I have not been a big fan of Cauliflower. I mean, c'mon. It looks like a brain and tastes like old water.

But tonight's dinner was FAB.U.LOUS.

Give it a try:

You'll need:

A whole cauliflower

Olive oil

Capers

A lemon

any kind of pasta you like (Linguine was divine)

Salt

Pepper

Preheat your oven to 400. Remove green stuff from the cauliflower and core it. If you've got the core out completely, the parts should just break off. So, break off the parts into a large bowl. Toss with 1 T EVOO (Extra virgin olive oil) and 1 t salt, few cranks pepper and roast in a well greased shallow pan- I used a 9" pie pan. Roast for 1 hour or until veg is tender.

Make pasta according to directions.

Vinaigrette:

1T lemon juice (best if it's fresh)

1T capers (drained)

1/4 C EVOO

Salt and pepper to taste.

Remove veg from oven. Toss pasta with HALF of the vinaigrette. Arrange veg on pasta and drizzle the rest of the vinaigrette over it. Top with grated or shaved parmesan.

So so SO yum. Give it a try. EASY PEASY to make and de-LISH-us.

Tomorrow:

Parmesan Polenta with sauted cherry tomatoes and fresh mozarella.