ROASTED CAULIFLOWER AND WINTER SQUASH WITH ROSEMARY, CHILI PEPPER AND WALNUTS

cauliflower

This is not a good week, I have had this feeling of impending doom, or maybe it’s just a general feeling of worry, buzzing in my stomach since Monday. I really think it has to do with the weather but when I early this morning realized that I had thrown away a sixteenth century print that Marco just managed to get for a very good price, this doom like feeling was confirmed. But fortunately I had thrown away the sack of garbage yesterday afternoon and the communal garbage container had been emptied yesterday morning so there was a fair chance to recuperate our garbage sack when I brought the children down to their bus at seven this morning. I suspect that my oldest daughter who had to hold up the lid of the garbage container felt like melting away when cars passed and the only visible part of her mother was a pair of legs sticking up, making cycling movements and suffocated screams of joy when our sack finally was found. Never knew how hard it was to get into a garbage container before.
If you still have any appetite left after this story, it didn’t affect mine (almost wish it had), here’s the cauliflower recipe I promised a couple of days ago.

ROASTED CAULIFLOWER AND WINTER SQUASH WITH ROSEMARY, CHILI PEPPER AND WALNUTS

ROASTED CAULIFLOWER AND WINTER SQUASH WITH ROSEMARY, CHILI PEPPER AND WALNUTS

1 head of cauliflower divided into florets
The equal weight or amount of winter squash cut into cubes
A sprig of fresh rosemary,
1 fresh chili pepper
A handful of walnuts, crushed or chopped
The juice of half a lemon
Salt
Extra virgin olive oil

– Chop rosemary and chili finely, put it into a small bowl and add salt, lemon juice and extra virgin olive oil.
– Put the vegetables in an oven-proof tin, add the walnuts and pour the olive oil mix over it all.
– Mix well so that both cauliflower and winter squash is covered and then bake/roast in 175°C/347°F until soft and golden. If it starts to look burnt, cover the tin and roast on on a slightly lower temperature.

ROASTED CAULIFLOWER AND WINTER SQUASH WITH ROSEMARY, CHILI PEPPER AND WALNUTS

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