All, The Challenges
Kommentare 2

The vegetable that is named after me

Jewels: I like cauliflower so much, mostly because it is pronounced just like my last name! So sometimes, when I want to be really funny, I even spell it Cawley Flower.

What I also like is food that cooks itself. This roasted cauliflower basically does just that. You cut it up, wash it, put it on a baking sheet, drizzle some oil, salt, pepper, and boom, the oven takes over. (Liz sprinkled hers with black cumin and almonds, which gave the cauliflower a slightly Middle Eastern taste). While the oven does its work I had time to try something new, something that really does not cook itself at all. It needs pampering from start to finish: A traditional Sauce Hollandaise. I have done quick cheating versions of it in the past, but this time I wanted to do the real deal. Which meant I had to pull up a how-to-video from the internets and follow it step by step like a total beginner. But apparently there are so many things that could go wrong when making this dutch sauce!! So I didn’t want to take chance. So please learn German and use the same video. My sauce turned out so tasty and creamy. Yumyum.

cauliflowuer pair

And here is how you make the cauliflower:

– 1 cauliflower

– olive oil

– salt and pepper

– optional: cumin, sliced almonds

Cut the cauliflower into small pieces and rinse them with water. Drizzle olive oil on a baking sheet. Place the cauliflower pieces on top and drizzle olive oil on top. Season with salt and pepper and bake for 40mins at 350° Fahrenheit. After 20mins of baking, rotate the cauliflower so that a different side gets golden brown.


2 Kommentare

  1. Annette sagt

    Hello, I just did it . Delicious. …..and Boom I did it already twice during the last two weeks. But to be honest, I did it the way Liz does it and I served it with joghurt-sauce. Lecker!!!!
    Thanks for the Best cauliflower ever. GREETINGS Annette

    • Dear Annette, thank you so much for your feedback! Great to hear you love the cawley-flower 🙂
      Best, Liz

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