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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"A cauliflower is a cabbage that went to college."
-Mark Twain, Author

The refrigerator light goes on...

I often overlook cauliflower in the market because I am fixed on something "green." Easy, quick and delicious, this is the perfect side dish for almost any meal (even though it's white and not green).

Tarragon (dried vs. fresh)

This is one herb where the dried is almost as good as the fresh. The ratio is about one teaspoon of dried for every tablespoon of fresh. A teaspoon is a lot of dried tarragon and too much of this anise flavored herb will result in a bitter tasting dish.

Roasted Cauliflower

Servings = 2 | Serving size =4 ounces cauliflower

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe keeps well in the refrigerator.

	spray olive oil
8 ounces	cauliflower (broken into flowerets)
1 Tbsp	olive oil
1/8 tsp	dried tarragon
1/8 tsp	dried marjoram
1/4 tsp	salt
	fresh ground black pepper (to taste)

Place a large skillet in the oven and preheat to 325°F. When the pan is hot spray lightly with oil and add the cauliflower.

Return the pan to the oven and roast the cauliflower for about 20 - 25 minutes tossing occasionally.

While the cauliflower is roasting place the spread, tarragon, marjoram, salt and pepper in a large bowl.

When the cauliflower is tender remove from the oven and transfer to the large bowl. Toss to melt the spread and coat the cauliflower and then serve.