Sunday, November 20, 2016

Roasted Cauliflower

  • 1 head of cauliflower
  • 2-3 cloves of garlic, peeled and coarsely minced
  • Olive oil, approx 1/3 to 1/2 cup
  • Grated Parmesan cheese, 1/2 to 3/4 cup

1 Toss with minced garlic, olive oil: Preheat oven to 400°F  Lightly oil a large roasting pan or baking sheet coated with tin foil.

Cut the cauliflower into florets and place them in a bowl. 

Toss with minced garlic. Sprinkle with lemon juice. Drizzle with olive oil and toss so that the florets are lightly coated with oil.

2 Spread on roasting pan and sprinkle with salt and pepper: Spread the florets out into a single layer on the roasting pan. Sprinkle with salt.

3 Roast until lightly browned: Place the cauliflower in the hot oven, uncovered, for 30-45  minutes, or until the top is lightly brown. Use a fork to test for doneness; the tines should easily pierce the cauliflower when done.

4 Sprinkle with Parmesan: Remove the cauliflower from the oven and sprinkle generously with Parmesan cheese. Serve immediately.

Old Fashion Fudge Cake


  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1/2 cup baking cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 cup canola oil
  • 1 cup buttermilk
  • 1 cup hot water

Cake Recipe from Taste of Home


1/2 cup coco powder
1 stick butter, softened
8 oz cream cheese, softened

Mix with an electric mixer, add milk to thin (need to keep scraping down bowl)  1/4 to 1/3 cup milk needed.

  1. Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, whisk the first six ingredients. Stir in eggs, oil and buttermilk. Add water; stir until combined.
  2. Transfer batter to prepared pan. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Frost cake. If desired, decorate with sprinkles. Yield:15 servings. 

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