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Welcome to Slice of Pie! I'm glad you dropped by to visit. You'll find a variety of life styling ideas on my blog ... and lots of grand daughter pictures, too! Miss Phoebe is my best helper and we do lots of special things together. Make sure you take a look down my sidebar! Under the "You're Invited" icon you'll find picture links to dinner parties I've hosted. Under the "Good Food" icon, you'll find picture links to food posts I've done. I usually post a sidebar picture link to magazine articles I've written. You'll find something you like! Hope you enjoy and stay around for awhile!

Tuesday, July 7, 2015

Red Cippolini

I have been savoring a beautiful red cippolini onion that came in my CSA bag last week. It is so sweet ... and I'm going to caramelize half of it ... but I've been nibbling away at the other half. Normally cippolinis are small onions, cooked whole ... but this one was a little larger and delicious nonetheless!

I used part of my special onion in roasted cauliflower salad. Clean the cauliflower and separate into flowerettes. Drizzle them with olive oil and toss them so they are coated. Drizzle a little more olive oil in a baking pan and spread the flowerettes out in a single layer.  Bake at 400 degrees for about 25 minutes. The size and the texture you desire ... could change the amount of time required ... so check them about fifteen minutes into baking. After the cauliflower has cooled to room temperature, add chopped onion, chopped olives, chopped rosemary and oregano ... salt and pepper ... about a teaspoon of garlic paste and the juice of a lemon. I also zest the lemon for my salad and add a little more oil if it needs it.  Serve it at room temperature, but refrigerate left overs.

I might share this recipe with some of the blog parties listed in my sidebar, but make sure you stick around my home page for a little while. You might find something else that you like!

1 comment:

  1. I love cauliflower and this looks yummy! Pinned. Thanks for sharing with SYC.


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