Crazy for Cauliflower

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Whether you prefer cauliflower cooked or crunchy, this essential member of the cabbage family is high in fiber and contains many nutrients and other important sources of antioxidants. Cauliflower heads can be roasted, grilled, boiled, fried, steamed, pickled, or eaten raw. The thick stalks are not recommended, but when cooked down, the green leaves are also very delicious. Because we are crazy for cauliflower, we are kicking off a few recipe shares, beginning with Roasted Cauliflower with Parmesan @ Cooking with Carole.

To eating with ease and to eating well!

Cauliflower broccoli Romanesco carrots celery cabbage farmers' market Le Marché Saint Louis Fontainebleau France

There are hundreds of historic and current commercial varieties of these cruciferous vegetables used around the world. Some of the different varieties and colors of cauliflower, such as the popular Romanesco cauliflower or broccoli are pictured in the forefront at the Le Marché Saint-Louis in Fontainebleau, France.


 

An Anytime Omelette

Omelette Rolled with Parsley

Omelette Roulée au Persil

Serving 2


Whether it’s breakfast, brunch, a luncheon for two or a light dinner for one, omelettes are a perfect centerpiece for other healthy and delicious accompaniments of your choice, anytime!


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INGREDIENTS

6 organic free range eggs

5 branches fresh parsley

2 tbsps butter

1/4 cup of half & half or whole milk

salt and pepper to taste

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PREPARATION

•• Prepare the fresh parsley by throughly washing and removing the leaves from the stems. •• Finely chop the leaves and set aside. •• In a mixing bowl combine 1/4 cup of half & half or whole milk along with salt and pepper to taste. •• Preheat a non stick frying pan over a low heat and set your serving plate next to the stove top. •• In the same mixing bowl, crack each egg and then add the parsley. •• Blend the ingredients using a fork, taking care not to aggressively over-mix. •• With the frying pan sufficiently heated, increase the temperature to medium/high and add 2 tbsps of butter. •• Allow the butter to melt evenly and maintained without any burning. •• Immediately pour in the egg mixture even if the butter is not completely melted. •• The eggs should then sit for a few seconds, but no longer. •• Using a spatula, slowly and consistently push the eggs from one side of the pan to the opposite side of the pan, creating wrinkles, of sorts. •• This is where a mild panic may set in…but don’t surrender! Continue on by pushing side to side until the eggs are no longer liquid, but still appear a little wet. •• Turn off the heat and tilt your frying pan in an angle when lifting it off the stove. •• This positioning allows for the omelette to roll and fold directly onto the serving plate. •• The technique of rolling and folding is why this dish is called “omelette roulée” which translates as “rolled omelette”. ••

Voilà!

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