Forgive the picture. It's winter and the sun sets before I serve dinner. I must shoot my pictures under the glaring light of the kitchen pot lights. Ugh.
Now, that I've got that out of the way. Check out the pan-roasted cauliflower with garlic, parsley and rosemary posting in the cooking section of the New York Times. I served this to company and the woman, a fine cook in her own right, wanted the recipe.
I add some large, cherry tomatoes and some sliced almonds to my version. It was yummy. And the squeeze of lemon added at the table proved very important. So, don't forget the lemon slices.
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