Roasted Whole Cauliflower With Garlic And Mustard Seeds

To cast God away for the temporary trinkets of this life, as if He were a secondhand piece of jewelry, is deeply dishonoring to the sovereign character of the Creator, who Himself alone can satisfy the deepest longings of our hearts (Psm. 16). At the center of our sin is our nonchalant neglect of God, as if we were the creators and rulers of our own lives, doing with them as we please. In short, “all have sinned and fall short of the glory of God” (Rom. 3:23). Our failure to honor God is an intolerable situation for the Creator and Savior of mankind, who will not share the rightful glory of His sovereignty with anyone or anything else (Ex. 9:16).

Scott Hafemann

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Thai	Vegetable	6	Servings

INGREDIENTS

1		Cauliflower, about 2-1/2 to
		3 pounds
3	T	Extra-virgin olive oil
2	t	Minced garlic
1	t	Mustard seed
		Fresh cracked black pepper
1/2	t	Salt, or less
		Kale leaves, for serving
1	T	Chopped parsley, or chopped
		chives
8		Lemon wedges

INSTRUCTIONS

Leave the stalk on the head of cauliflower but trim away the leaves;
trim away woody stem, making sure florets stay intact. Rinse
cauliflower; let drain; blot dry with paper towels.  Next, use foil to
make a 'stand and bib' for the cauliflower: Cut off  enough foil to
make a square sheet; use a baking sheet or shall pan  and put the foil
on it; place cauliflower in center and crimp foil to  hug base of
cauliflower.  Combine oil and garlic. Gently warm on stove top or in
microwave oven  until fragrant, but garlic should not brown. Strain oil
through fine  sieve, pressing on garlic to get all oil. Discard garlic.
Stir  mustard seeds and cracked pepper (as much as you like) in oil.
(We  did not strain; we like garlic and left it in the oil.)  Set oven
to 375F degrees.  Paint the head of the cauliflower: spoon warm oil
mixture as evenly as  possible, or use a brush. Sprinkle evenly with
salt to taste. Place  in the oven, uncovered, and bake until just
tender (test center core  with tip of sharp paring knife), about 1 1/2
hours. (It will brown  nicely; if it looks dry, that's okay.)  Can be
made 1 day ahead, cooled and refrigerated, wrapped airtight.  Let come
to room temperature before using. Place in microwaveable  dish. Reheat
in microwave oven on high power [100%] until hot, 4 to 6  minutes.)  To
serve, place head in center of round platter layered with kale  leaves.
Sprinkle with parsley. Serve hot in pie-shaped wedges,  garnished with
lemon wedges.  Generally makes 6 servings. Each serving contains about:
75 calories;  165 mg sodium; 0 cholesterol; 5 grams fat; 6 grams
carbohydrates; 2  grams protein; 1.01 grams fiber. A Special Dinner
Vegetable Idea  from: Abby Mandel / "I'll Bring the Veggies" in LA
Times' Good  Cooking Section (22 Dec 96). "The whole cauliflower makes
a  spectacular presentation and serves up nicely in wedges." This was
given to me by a friend; and now I'm passing it along. We made a
half-recipe; served it with a Chicken Breast Fillet with an
Orange-Thai Sauce; and those dark (artifically) green petite beans.
Recipe by: Abby Mandel (special to the LA Times) 1996  Posted to
MC-Recipe Digest V1 #389 by PATh <phannema@wizard.ucr.edu>  on Jan 25,
1997.

A Message from our Provider:

“The church is prayer-conditioned.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 6 Calories From Fat: 1 Total Fat: <1g Cholesterol: 0mg Sodium: <1mg Potassium: 22.8mg Carbohydrates: 1.2g Fiber: <1g Sugar: <1g Protein: <1g