>Subject: NOT too good to be true! (Recipe)
>From: Ranee Mueller
>Date: 5/5/2004 11:32 AM Pacific Standard Time
>Message-id: >
>
>In article >,
wrote:
>
>> Another great thing to do with cauliflower is roast it. Slice it
>> thin, then toss it with olive oil, salt and pepper. Spread out in one
>> layer on a cookie sheet, then roast at 400 degrees til starting to
>> brown. Turn slices over..roast til crispy and golden brown.
>> Wonderful stuff!!!
>
> My mom used to deep fry it, no batter, and salt and pepper. It was
>so good. She did it to serve with rouz boukhari, but I just ate it
>straight.
>
> Regards,
> Ranee
>
>--
>Remove do not and spam to e-mail me.
>
>"The God who made the world and everything in it, being Lord of
>heaven and earth, does not live in shrines made by man." Acts 17:24
>
>
My mom used to roll the florets in egg and breadcrumbs and saute them in
butter. Delicious! The only way I'd eat cauliflower when I was a kid. Same with
zucchini, except maybe that got done in olive oil.
Jen
San Francisco