maliengus Recipe Reviews (Pg. 1) - Allrecipes.com (11306066)

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Pasta and Cauliflower

Reviewed: Mar. 30, 2011
I always roast the cauliflower instead of steaming it. It adds so much more flavor. I toss it with a little olive oil (about 2 tbls per lg head of cauliflower), salt, pepper, granulated garlic and a little onion powder and then roast it in a very hot oven (425*) until very golden brown and pretty limp. Toss that in with your pasta and you will see why roasting the cauliflower instead of steaming it makes all the difference in the world. This is a very common menu item for Meatless Mondays at our house. A lg, full head of cauliflower is just enough for a 16 oz. box of pasta and feeds a family of four nicely as a main dish, with leftovers for the next day. If you can't find a good sized cauliflower (at least 2 to 2 1/2 pounds) then buy two smaller ones. Break the cauliflower up into pieces about as large as a toddler's fist.
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Uncle Bill's Sweet and Sour Sauce

Reviewed: Dec. 17, 2009
I have been making my own sweet and sour sauce using frozen pineapple juice for some time now. My recipe is similar, but I do not add red food coloring or MSG. I add about 1/3 tsp ground ginger and some garlic and onion powder. After removing rrom heat, I add a few drops of sesame oil. Sesame oil is very strong, so a few drops is plenty. Also, sesame oil must be kept refrigerated after opening.
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