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11/18/2007
Roasted Cauliflower Soup and Sauteed Shrimp
Roasted cauliflower apparently made the rounds in the food blogosphere awhile ago, but I have never claimed to not be behind the times.
Preheat oven to 400 F. Take a head of cauliflower, break or cut it into small bite-size pieces, a bit smaller than you might usually. Toss it with a few Tbsp of olive oil, 2-4 cloves garlic minced, kosher salt and a sprinkling of fresh lemon juice. Spread it on a baking sheet and bake for 20 minutes. Take out of oven and grate Parmesan cheese over it.
Meanwhile, heat a few Tbps. of olive oil in a saute pan, add another few minced up garlic cloves. In a minute add half a pound of peeled shrimp (ideally fresh wild-caught Maine shrimp, button-cute and tender). Saute till they whiten.
Serve together with a green salad, Chardonnay. Good.
Preheat oven to 400 F. Take a head of cauliflower, break or cut it into small bite-size pieces, a bit smaller than you might usually. Toss it with a few Tbsp of olive oil, 2-4 cloves garlic minced, kosher salt and a sprinkling of fresh lemon juice. Spread it on a baking sheet and bake for 20 minutes. Take out of oven and grate Parmesan cheese over it.
Meanwhile, heat a few Tbps. of olive oil in a saute pan, add another few minced up garlic cloves. In a minute add half a pound of peeled shrimp (ideally fresh wild-caught Maine shrimp, button-cute and tender). Saute till they whiten.
Serve together with a green salad, Chardonnay. Good.
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