Well, it only took my daughter 15 hours to get back to the Denver airport on Sunday. She was not pleased, and called to read me the riot act (because, as I'm sure everyone realizes, I control the snow....or not). In her honor, however, I decided to write about the two new cookbooks she gave for Christmas. From one, I took the LaBrea Tar Pit Chicken Wing recipe I posted a couple of weeks ago. The other is a Gourmet cookbook. Today's recipe (sort of) comes from that.
Like so many of you, I sit and scan my cookbooks. Over and over, I flip through pages, looking for inspiration for anything. Suddenly, from these pages, a recipe for a cauliflower, mushroom and parsley salad hopped out at me. Mushrooms? I can't stand them. Warm salad? I'm rather a skeptic. But here was my cauliflower, hoping to be useful in my little world, and here was a recipe from which I could take a small part, change the directions, and make everyone happy.
1 pound frozen cauliflower, thawed and patted dry
1/4 tsp salt
1/4 tsp pepper
1/4 cup butter
1/4 cup grated parmesan
With a fork, beat the egg lightly with the salt and pepper. Melt the butter in a skillet. Dip each piece of cauliflower in the egg to coat it, then move it to the parmesan, and roll it around to coat. Lightly saute the cauliflower in the butter, turning once or twice, until it's tender-crisp. Serve at once.
I made 2 pounds of this cauliflower, and had sons - big sons, at that - who were disappointed because they couldn't get seconds on this. Men who want more veggies? How unusual is that?! Trust me, I'll be making this again, soon.