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["Lynda" <lurine AT softcom.net>]

O.K., we all love all the little critters in the cabbage family and I've had 
them since I was knee high.  Usually fresh.  We're not big on frozen 
anythings or canned veggies, although frozen will do in a pinch in the 
winter.

However, take your same bunch of veggies.  Use a wok and stir fry them at 
high heat.  Get your same will bits of browned.  Carmalize some onions.  On 
a flat cast iron griddle, warm up some flour tortillas. Toss the veggies in 
the tortilla with the onions and some jack cheese if you can get good 
Mexican cheese.  Yummy veggie burrito!

Lynda
----- Original Message ----- 
From: "Akka Homestead" <akkabhomestead AT yahoo.com>

For those of you, or for those of you with kids who hate cauliflower and 
broccoli, you have to try this.. Don't give up hope, it may still be 
possible for you to eat your veggies.

I don't know that I ever had fresh broccoli or cauliflower growing up. It 
was always the frozen stuff, which is okay-better than nothing I suppose, 
but it has to cook cooked properly to avoid losing all of it's nutrient 
value, texture, and taste. After I left home, I discovered steamed veggies, 
and of course, steamed cauliflower is one one my favorites-I've cooked it 
that way for almost 30 years....until now.
I have a new way to cook cauliflower that might be old hat to you guys, but 
if I can go 30 years without ever knowing this, perhaps some of you might 
not know as well..My friends and family in these parts had never done it, 
fer sure. You gotta try this, especially if you don't like broccoli and 
cauliflower because of the texture of it.

Roast it.

You can even do this on the grill in a pan, aluminum pan, or aluminum foil 
if you are careful. We did it in an aluminum pan on the grill and on an 
aluminum pizza pan in the oven.
Okay, take a fresh head of whichever veggie you choose...I liked the roasted 
cauliflower better, but Starry Guy liked the broccoli better. They were 
prepared the same way. I chopped the veggies, removing most of the stem and 
slicing them lengthwise so that there would be a flat surface in contact 
with the pan. The most pan contact, the better. When the veggies are 
chopped, put them in a bowl and pour olive oil over it. Toss. Add whatever 
seasoning you want. To the broccoli I added 4 large whole cloves of garlic 
(will add more next time-love that roasted garlic), some kosher salt, and 
some popcorn salt because it had butter flavor in it. (crazy, I know, but it 
worked).... To the cauliflower I added garlic salt, paprika, olive oil, and 
crushed red peppers. You can add any seasoning you want. I happened to want 
a little kick that night. Toss the veggies, seasonings, and oil, then 
arrange in the pan so that there is maximum surface
contact. Put it in a 350 degree oven or on the grill....Just watch it, when 
it starts to brown, turn the pieces with a spatula. The veggies get kind of 
crisp on the outside, like a French-fry it has texture, but rather soft on 
the inside. I quit cooking mine when the inside texture was more firm than 
steamed veggies. You can just for yourself how long you want to cook it, but 
you gotta let it brown some. This seals in the flavor and nutrients. None is 
lost to water.
I'm telling you, folks, this is a whole nuther world when it comes to eating 
your veggies. Try something new.

Akka B, cookin' outside...<g>



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