MSGID: 1:229/452 48919A20
-=> MICHAEL LOO wrote to RUTH HANSCHKA <=-

 ML> Apples and cauliflower are considered
 ML> edible by some.

Me! Me! Me! (waving hand) 
 
 > I rather like vegetables, but then I also like tofu. It tastes about the
 > same as battery chicken, has a longer storage life, and is easier to chopup.

Tofu has taste? Coulda fooled me.
 
 ML> It tastes not unlike extra-dead white meat.
 ML> Battery chicken dark meat, though it's very
 ML> pale, tends to be a little more interesting.
 ML> Plus skin has its charms.

 ML> Parmesan Roasted Cauliflower and Chicken Sheet Pan Dinner
 ML> Categories: poultry, california, main, g/f
 ML> Yield: 4 servings

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Whole Roasted Cauliflower w/Almond-Herb Sauce
 Categories: Vegetables, Herbs, Nuts, Seafood, Chilies
      Yield: 3 Servings
 
      1 lg Cauliflower
           Olive oil
           Salt

MMMMM---------------------------SAUCE--------------------------------
    1/3 c  Blanched almonds
      6    (to 10) anchovy filets
      2 cl Garlic; peeled
      2 tb Unsalted butter; room temp
    1/2 c  Extra-virgin olive oil; +
           - extra for basting
      2 ts Wine vinegar; more to taste
    1/2 c  Coarse chopped parsley, mint
           - tarragon, cilantro or a
           - combination
    1/2 ts (to 1 ts) red pepper flakes
           Salt & ground black pepper
 
  Heat the oven while you prepare the cauliflower: Place a
  heavy oven-proof skillet (a cast-iron skillet looks very
  nice) or a baking sheet in the oven and turn the heat to
  375ºF/190ºC. Place a small pan of hot water on the floor
  of the oven, to create steam.
  
  Break off and discard the outer leaves from the
  cauliflower. Cut off the bottom of the stem, and then use
  the tip of a small, sharp knife to cut off the leaves
  close to the stem. Carefully cut out the hard core of the
  cauliflower, near the bottom. Leave the main stem intact
  and make sure not to cut through any of the florets.
  
  Rinse the cauliflower (leave the water clinging to the
  outside) and place on a work surface, core side up.
  Drizzle with olive oil and use your hands to rub over the
  cauliflower until evenly coated. Sprinkle with salt.
  
  Place the cauliflower on the hot pan in the oven, core
  side down, and cook until very tender all the way through
  when pierced with a knife, at least 1 hour or up to 2
  hours. During the cooking, baste 2 or 3 times with more
  olive oil. It should brown nicely. If you have a
  convection feature, use it toward the end of baking to
  brown the crust.
  
  MAKE THE SAUCE: In a small frying pan, toast nuts over low
  heat, shaking often, just until golden and fragrant. Set
  aside to cool.
  
  Soak anchovies for 5 minutes in cool water. Rinse and set
  aside on paper towels.
  
  In a food processor, combine almonds, anchovies, garlic
  and butter and pulse until smooth. Mix in oil, then
  vinegar. Mix in herbs and red pepper flakes. Season to
  taste with salt and pepper. Set aside.
  
  When cauliflower is tender, remove from the oven. (If
  desired, run it briefly under the broiler first to brown
  the surface; there is no need to do this if you used
  convection.)
  
  Serve cauliflower in the skillet or from a serving plate.
  Cut into wedges and spoon sauce around each wedge.
  
  By: Julia Moskin
  
  Yield: 2 mains servings, or 4 to 6 side dish servings
  
  RECIPE FROM: http://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... The boss said "Leave an emergency # while on vacation." I wrote "911"

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