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.

Roasted Peppers

Red, Yellow, Orange Bell Peppers, one color or you can mix them up.

Before:

Place on Grill on high heat. Do not treat grill with no stick spray or olive oil.

Rotate peppers as they singe on each side, you may need to turn them upside down as well in order to soften the bottoms and tops of the peppers.

Ready to be bagged:

When done place in paper bag and let cool.

The peppers will be very wet, place the paper bag in a bowl to carry into the house.

Once cooled remove from the bag.

Under running water, rinse and peel away the dark areas, discard the stem and seeds, rinse well and place in Colander to drain.

Once drained portion and place in pint or quart size freezer bags, freeze.

Serve with fresh mozzarella drizzled with Balsamic Vinegar and Extra Virgin Olive Oil.