Recipe Swap -- Week #1

This is an exciting entry for me......because I just became part of a recipe swap!!!! 

What does that mean???  Well a bunch of girls on one of my message boards started doing a recipe swap.  Each week they post a new category, everyone emails in a recipe that fits into the category, they get all mixed up and you get a recipe from someone else that you have to make!  

This week's category was "Side Dishes" and the second I got my recipe I thought...."OH NO!!!!  NO ONE IN MY FAMILY (EXCEPT ME) IS GOING TO EAT THIS!"  I know my kids and my husband pretty well and cauliflower isn't on the "LIKE" list!  So I decided to make it tonight.  I knew my cousin, Amanda,  was coming for dinner before our weekly dodgeball game and she was eating here....so I shot her a text asking if she liked cauliflower, she said yes....and it worked out beautifully!

The recipe I received was from Lisa and it's Roasted Cauliflower  (from Simply Recipes) and it was delicious!  I followed the recipe exactly (only omitted the salt and pepper -- I never use it) because I hardly make cauliflower and I didn't want to mess it up!   
Ava (my youngest) was eating raw cauliflower dipped in ranch dressing as I was cutting the cauliflower up!  So much for thinking my kids don't eat it!  ((SHRUG))

Everyone tried it and BOTH of my girls ate it.  Joe tried 1 piece and thought it was OK......but that's to be expected since he doesn't love veggies!  My cousin Amanda thought it was delicious, and we had a surprise dinner guest (my best friend who came over to get ready for dodgeball) and she thought it was delicious too!   It's a keeper in this house!!!  Thanks Lisa!!!  Beacuse it was a dodgeball night I had to make something quick and easy so  I made chicken cutlets and biscuts with it!


Roasted Cauliflower

Ingredients

1 head of cauliflower

2-3 cloves of garlic, peeled and coarsely minced

Lemon juice from half a lemon

Olive oil

Coarse salt and freshly ground black pepper

Parmesan cheese

Method

1 Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has.

2 Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.
Serves 4.

~Gianna~