Here's the first of the "cooking-through-the-pile" recipes. I didn't even think to take a picture until it was all gone.
Oven Roasted Cauliflower (Emeril Lagosse)
1 lg head cauliflower (about 2 lbs.) cut into 1 1/2 inch pieces
1/3 c. olive oil
2 1/2 tbs lemon juice
1 1/2 tsp fresh rosemary, finely chopped
1 1/4 tsp Kosher salt
1/2 tsp fresh cracked white pepper
1 1/2 tsp minced garlic
Heat oven to 375 degrees. In a large bowl, combine all ingredients except garlic. Toss to mix well and place in a large baking dish or shallow roasting pan. Place the pan in the oven and roast the cauliflower, turning once or twice, until tender and carmelized around the edges. 30-35 minutes. During the last 5 minutes of cooking, stir the garlic into the pan. Remove from oven and serve immediately.
My cauliflower was about 1 1/2 lbs and it fit in a 9x9 pan. I used dried rosemary instead of fresh, sea salt instead Kosher and a peppercorn blend instead of white because those are what I had. We all liked enough to make it again sometime.
Today I'm making a cilantro salad dressing.