1- Roasted Cauliflower with Fresh Herbs and Parmesan
- 12 cups cauliflower florets (about 2 heads)
- 1 1/2 tablespoons olive oil
- 1 tablespoon chopped fresh parsley
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh tarragon
- 3 garlic cloves, minced
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
1. Preheat oven to 450°.
2. Place cauliflower in a large roasting pan or jelly-roll pan. Drizzle with oil; toss well to coat. Bake at 450° for 20 minutes or until tender and browned, stirring every 5 minutes. Sprinkle with parsley, thyme, tarragon, and garlic. Bake 5 minutes. Combine cauliflower mixture, cheese, and remaining ingredients in a large bowl; toss well to combine.
Lorrie Hulston Corvin, Cooking Light NOVEMBER 2005
2- Breadfruit FuFu
(similar to Hawaiian Poi using Taro)
Using a coal stove Or BBQ, roast breadfruit at medium heat until a skewer or knife inserted into the center, comes out clean. The breadfruit must be turned often during roasting.
If using an oven, lightly brush the breadfruit with coconut oil and bake at 350 degrees for 35 to 45 minutes, or until a knife or skewer inserted into the breadfruit comes out clean. Peel roasted breadfruit and remove the core.
Cut in small cubes and place cubes in mortar. Pound with a mortar stick or pestle until it becomes like a soft dough (you can use an electric mixer fitted with a dough hook, if you prefer). Break into small pieces and add to soup or stews or use as an aside to proteins.
* Recipes courtesy of chef Melvin Laidlaw of Hotel Mockingbird in Port Antonio, Jamaica