Actually its a huge fungus I saw the last two mornings on my walk, but it did inspire me to make some veggie stir fry this evening incorporating cauliflower. I cooked cauliflower florets, chopped onion and baby yellow squash in 2 tablespoons of olive oil, then after these veggies had browned, I added sliced mushrooms. When everything smelled fragrant, I turned off the heat and sprinkled the pan with fresh grated parmesan cheese. We had a green salad, fresh mixed fruit and roasted corn. A real summer feast!
A fungi among I .... great find and it does look like cauliflower! What a coincidence. I made a new cauliflower dish last night, too. Mine had cherry tomatoes and a sauce with olive oil, wine vinegar and dijon mustard.
@allie912 Well, since there's just the 2 of us, everything I prepared is usually adjusted to 2 portions and I have to reduce the original recipe. Here is the original and you can do the same as I did, if needed: 1 head cauliflower; 5 teas. extra virgin olive oil, 1 teas. chopped garlic, 1/2 pint cherry tomatoes halved, 1 teas Dijon mustard, 1 teas red wine vinegar, 1 T chopped parsley. Cut the cauliflower in small florets and toss with 2 teas olive oil, garlic, a dash of salt & white pepper. Roast at 375 for 15 minutes. Toss in cherry tomatoes with 1 teas olive oil. Roast an additional 8 minutes. Whisk together the Dijon, vinegar and remaining 2 teas. olive oil to make the vinaigrette. Then in a bowl toss the cauliflower-tomato mixture, vinaigrette and parsley & serve.
@cimes1 Sounds like a guaranteed hit for my husband and me. I have a roasted cauliflower recipe I make but it doesn't have that yummy sauce. I will definitely try this.
