Recipe Courtesy of Paula DeenServings: 10 to 12
Prep Time: 15 min
Cook Time: 40 min
Difficulty: Easy
2 heads cauliflower, cut into florets
2 leeks, thinly sliced, white and pale green parts only
1 red bell pepper, thinly sliced
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil.
Place the cauliflower, leeks, and red pepper on the prepared baking sheet.
In a small bowl, combine the olive oil, lemon juice, Dijon mustard, thyme, and salt. Add to cauliflower mixture, tossing gently to coat.
Bake until the cauliflower is tender, 35 to 45 minutes, stirring occasionally. Serve.
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I got my kids to eat cauliflower when little with a recipe that I got from a little Italian man who lived in the South Pacific. Cut into florettes, dip into a milk and egg wash, roll in seasoned flour. saute in butter until golden brown, drain. They are delicious and the kids liked to dip them in catsup like fries.
By Toni Lua on February 28, 2012
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Join Paula, Bobby and Jamie for a book signing at the Lady and Sons restaurant in Savannah from 2 to 4 pm. Only 350 tickets will be given out starting 1 hour before the book signing. No cameras permitted; a professional photographer will be on site to take your photo.
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Join Paula and Bobby for a book signing at Uncle Bubba’s Oyster House in Savannah from 10 am to 12 pm. Trolley service available in Johnson Square from 8:30 AM to 1:30 PM. Only 350 tickets will be given out starting 1 hour before the book signing. No cameras permitted; a professional photographer will be on site to take your photo.
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