Cauliflower.  Even the name is just weird.  This is not a vegetable that I normally like or eat.  I know I should eat it.  Cauliflower "...contains 77 percent of the recommended daily value of vitamin C. It's also a good source of vitamin K, protein, thiamin, riboflavin, niacin, magnesium, phosphorus, fiber, vitamin B6, folate, pantothenic acid, potassium, and manganese" according to this site.  However I usually find it bland or when cooked, mushy and tasteless.  It has only been in the last couple of years that I've come to enjoy it more and more.  My recipe for roasted cauliflower is probably my favorite.  When you roast it, the whole house smells of garlic and ginger.  The cauliflower is soft but not mushy with a bit of a crisp on the outside.  It pairs well with fruit and just about any meat you can think of.  In these pictures I'm using a smaller head but you can use a bigger one.  Since my son won't touch this with a 10 foot pole, it is just mom and I who eat it. The drizzle of butter and salt should be applied right before you are to serve as it can take away the crisp crust. 
Hope you enjoy.
Serves 4-6 depending on size of cauliflower 



Recipe:


  • 1 Whole Cauliflower
  • 2 tsp crushed Ginger
  • 3 Cloves Garlic, minced
  • 1/2 cup Extra Virgin Olive Oil

Drizzle: 
  • 2 TBSP Butter
  • 1/4 tsp Sea Salt


Preheat oven to 400 F (200 C or 6 Gas Mark)
Prep a cookie tray by covering it in aluminum foil or use an iron skillet

Remove all green from the bottom of the cauliflower and cut stem so that it sits flat
In a jar with a tight lid add:
  • Olive oil
  • Minced/crushed garlic
  • Crushed Ginger
Shake vigorously until mixed
You will need to stir every time before spooning out this mixture
Place the cauliflower on your prepared pan or iron skillet
Turn the cauliflower over and drizzle some of the mixture inside.
Turn it back over and using your hands, rub the mixture over the entire cauliflower
Cover the the cauliflower tightly and roast for 40 minutes at 400 F (200 C or 6 Gas Mark)
At the 40 minutes, remove the aluminum foil and roast another 10 minutes to brown

Melt the butter and salt
When you take the cauliflower out of the oven, drizzle the butter mixture over the top right before serving

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using CalorieCount.com. You can make this "healthier" by reducing the olive oil.
 
 
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I have friends that we get together every couple of weeks to sit and eat and talk (and eat and eat and eat and drink).  It is quite a lot of fun. I am always wanting to come up with new ideas for food to bring plus as an added bonus, I can try out new recipes on them.  Some have gone over well while others have died a screaming scary death.  You know it's bad when your friend looks at you with such betrayal on their face. At other times you know it is a hit when the container is completely emptied out.  Luckily this is one such recipe.
There are two ways to make this.  You can use all store pre made items (caramel from the ice cream section and frozen whip cream) or you can make the items fresh.  I prefer the second way as I think it has a much better taste but that could just be the sweat and love added to it.
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Recipe:


  • 1 8oz Cream Cheese
  • 1 cup whip cream (Heaping)
  • 1 cup Salted Caramel recipe (see below)



Whip cream Recipe
Beat 1 cup cream in a bowl until peaks form.  Place in refrigerator at least 1 hour prior to use. 


Caramel Recipe:
  • 6 TBSP Butter, melted
  • 4 TBSP Extra Thick Whipping Cream (this is a must)
  • 1/2 cup Corn Syrup light
  • 1/2 cup Sugar
  • 1/2 cup Packed Brown Sugar
  • 1/2 tsp Flake Salt or Sea Salt

Melt the butter in a deep microwavable bowl, whisk as you add the cream 
Whisk completely
Add the corn syrup, sugars and salt
Whisk completely
Microwave for 1 minute
Whisk completely, try to avoid getting it up the sides
Microwave for 1 minute
Whisk
Microwave for 30 seconds, it will have bubbled up quite a bit so be careful when removing from microwave to whisk, place back in microwave
Watch carefully for the last 30 seconds
IT WILL BE SCORCHING HOT 
Let cool to room temperature


Allow cream cheese to come to room temperature.  
Beat until creamy 
Add the caramel (reserve about 2 tablespoons to drizzle on top) and beat until incorporated, you will need to keep scraping down the sides
Gently fold in the whip cream 
Chill for at least 1 hours before serving
Serve with apples, strawberries, banana slices, nectarines, or peaches
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Gently fold in the whip cream
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also made a video for this recipe below and I have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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My stepmom sent me this recipe a long, long time ago.  The typing on the original paper is from a dot-matrix printer, if anyone remembers that. Over the years though I have honed it a bit.  One, I've reduced the sugar.  The original called for a full cup of sugar.  Most times I use just a half a cup.  Start with the half cup and work your way up as it can be very sweet to some people.  Two, I have also discontinued the use of the nuts if I am taking it to a party.  You never know who might be allergic.  Three, the packet from the ramen has MSG and I can no longer tolerate it.  There are so many people who are intolerant to MSG so it is best not to use it if going to a potluck.  Hence the reason for the first dressing recipe below.  I actually prefer my dressing recipe to that of the one with the spice packet.  Last, instead of using regular vinegar, I use the rice vinegar which is has a mellower taste and not as bitter.  The only thing I use white vinegar for now a days is to make buttermilk in a pinch or for cleaning.
I love this summer time salad recipe.  It is sweet and crunchy.  It can also be made into a full lunch by adding chicken to it. One thing to remember though, do not add the dressing until ready to serve or the cabbage will become a soggy mess.  If I am serving this at dinner, many times I will give each person their own portion in a separate bowl.  That way I don't have a leftover bowl of limp cabbage. 
Serves 6



Recipe:


  • 1/2 Head Red Cabbage sliced thin*
  • 1/2 head White Cabbage sliced thin*
  • 3/4 cup Green Onion diced
  • 1/2 cup grated Carrot
  • 1/2 Cup Toasted Almonds
  • 1/4 cup Sunflower seeds toasted
  • 1  TBSP Butter (for toasting)

Optional:  1 package ramen noodles, crushed up and toasted (this is not gluten free do not use if you cannot tolerate gluten)
Optional: 2 cups cooked diced Chicken to make it into a lunch or dinner

Dressing:

  • 1/2 cup Vegetable oil
  • 1/2 cup Rice Vinegar
  • 3/4 cup Sugar
  • 2  TBSP Soy Sauce (Gluten Free)
  • 1 TBSP Ginger, crushed
  • 1 tsp Sesame Oil
  • 1 tsp Garlic, crushed
  • 1 tsp Hoisin Sauce (Gluten Free)
  • 1/2 tsp Sea Salt

OR Alternate Dressing

  • 1/2 cup Vegetable oil
  • 1/2 cup Rice Vinegar
  • 3/4 cup Sugar
  • 2  TBSP Soy Sauce (Gluten Free)
  • 1 Seasoning Packet from the Ramen Noodles Oriental Flavor

Heat a skillet to medium heat and add half the butter, once it is melted throw in the nuts and seeds and toast them.  When done, place on a paper towel to cool.
Add the rest of the butter and toast the ramen if using.
Make the dressing
Slice up the cabbage and dice the onions
Do not add the dressing or ramen until ready to serve

*OR 1 Package Pre Shredded Coleslaw Cabbage mix

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using CalorieCount.com. Calories are for 1 serving with no dressing.
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Nutritional information obtained using CalorieCount.com. Dressing serving size of approximately 2 tablespoons. This is the calories for the dressing only