When I began this blog, my stress was on cookbooks, magazines, foodie blogs and food websites. Although, most of my recipes have come from different sources, I think I have fallen short in reviewing books and magazines. I am blessed with a good cooking library and I do keep pulling books off the shelves and yes, using them.
I realized, if I don’t have the time to share all the dishes, I cooked, I can review the books. Sometimes, for me, a review is the best way to inspire me.
Today, was the first time, I even looked at the Pioneer Woman’s new book, Pioneer Woman Cooks. Reading through the names of recipes, I see dozens that I want to make. The book is filled with photos as is Ree’s blog and that is a great help, even to the experienced cook. If one has her own way of doing something, the pictures can be ignored. I find that many photos on the page confusing. On the other hand, when I had a question about a recipe, I always found the answer because of the photos. What I didn’t like, and this may just be me, was the darkness of the pictures. It is not going to stop me from cooking from the book. There are too many great sounding dishes to pass up.
Tonight was leftover night. I have been making a new item whenever we have leftovers. It means little work but a spark for the meal. The only requirement tonight was to use cauliflower while it was still nice and fresh. I opened up the Pioneer Woman Cooks, looked up cauliflower and found a soup and roasted cauliflower. Since, I was matching this with the leftovers, roasted cauliflower was my choice. Instead of Panko, I used tortilla chip crumbs.
The prep time was short. The hardest part was breaking the cauliflower into small pieces and that really is not a challenge.
Roasted Cauliflower – adapted from the Pioneer Woman
1 cauliflower, cut into pieces
spray olive oil
salt and black pepper, to taste
2 teaspoons onion powder or any spice
1 cup tortilla chip crumbs or Panko crumbs
2 tablespoons butter
Preheat oven to 400 degrees F.
Spray a baking sheet with olive oil.
Spread cauliflower over the baking sheet and spray the top of the vegetable.
Sprinkle with salt and pepper.
Bake for 20 minutes until golden.
While cauliflower is finishing baking (last five minutes), microwave butter or melt in small saucepan.
Pour butter over crumbs in a small bowl.
Place cauliflower in small baking dishes (individual sized) and mound crumbs on top.
Bake for an additional 5 minutes or until crumbs brown.
Eat and enjoy each bite. This is delicious. For so little work, you get big taste.
Serve with fish, poultry, meat or vegetables. This is going to become a favorite dish.