Roasting veggies

 Wherein Mr Ullman weighs in on cauliflower

I really like cauliflower. It is fun to work with and lends itself to experiments. It seems to absorb just enough of the other juices to improve itself slightly but doesn't allow these other favors to overcome it. This is a fun recipe because it includes roasting, stir fry and baking.

This is what you need:

A good deal of cauliflower, cut into florets about the size of a grape.

I use small or medium shrimp (41/50 or 51/60) however any size will work.

Four or five cloves of garlic or shallots, minced.

A couple of teaspoons of olive, grape or coconut oil depending our your tastes

A sharp parsley, chopped finely.

Six or seven green beans (organic if you are wise).

Half a lemon.

Ground pepper.

A hard cheese, A hard goat cheese or a cow cheese such as Piave, a

good aged Mozzarella (if it is powered it isn't good) or an aged

Gouda.

Rice (jasmine is a winner here)

First, roast the cauliflower. Put the cauliflower, garlic and the oil in a good sized zip lock bag. Shake victoriously:). Place the mixture in a bowl and put in the parsley and toss. Let the oven to get to 400

degrees, squeeze the lemon on top and place the concoction in a pyrex bowl and roast for about 25-30 minutes (until the tops of the cauliflower's tops are brown and are easily pierced with a folk).

At about 15 fifteen minutes into the roasting stir-fry the shrimp and beans. If you have some the garlic or shallots still around throw them in. Once the shrimp can be easily sliced with a spatula take it

off the heat and put it aside.

Assuming that everything is done put everything into a the mixing bowl and toss. Return to the

pyrex and put the oven on warm. Cook up a short grain rice on the stove and grate the cheese.

When the rice is done put everything into the mixing bowl, add the cheese and toss (add the pepper at this point). Serve with a salad with greens and a sliced apple.