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titleSpiced Caramelized Beachside Cauliflower

1 large head Beachside cauliflower (about 3 pounds) cut into florets
4 tablespoons. unsalted butter, melted
1 teaspoon sugar
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon cumin
Coarse salt, for sprinkling

Preheat oven to 500°F. In a large bowl, toss the cauliflower with the butter.

In a small bowl, combine the sugar, paprika, salt, pepper, cinnamon, and cumin. Toss the spices with the cauliflower until evenly coated.

Spread cauliflower in a single layer on a baking sheet. Bake 20 minutes, stirring once or twice, until the florets are crisp-tender and caramelized. Mound the florets on a serving platter or bowl and sprinkle with coarse salt. Serve hot or warm.

Makes 12 servings.

Source: http://www.whatscookingamerica.net


Tuscan Style Beachside Cauliflower

 2 heads of Beachside cauliflower
 1/2 cup white wine
 1/2 cup canned chicken broth
 extra virgin olive oil
 1 teaspoon dried oregano
 salt and fresh ground black pepper
 6 garlic cloves
 1/2 cup dry bread crumbs
 2 tablespoons chopped fresh Italian parsley
 1 cup grated parmesan or pecorino cheese
 pepper grinder


Preheat oven to 400 F.  Break apart the cauliflower into large florets and cut off the thicker stems.  Set the cauliflower pieces in a 9x13 inch baking dish, stem side down.  Pour the wine and broth into the pan and drizzle the oil generously over the cauliflower.  Season w/ oregano, salt and pepper.  Scatter the garlic over everything.  Cover the pan w/ aluminum foil and bake until tender, about 30 minutes.  Stir together bread crumbs, parsley, and 1 tbsp of olive oil in a small bowl. Sprinkle the bread crumb mix and the cheese over the florets and put the uncovered pan back in oven until topping is browned.


Lieberman, Dave. Young & Hungry. Hyperion 2005