I wonder, do others share the same pleasure that I get, in planning for meals like Thanksgiving?
I know there are those that are happiest to be invited to a great meal – leave the cooking to others! There are also those that enjoy cooking, but don’t make a science project out of selecting what to cook. The family favorites worked great in the past, why mess with anything new? I on the other hand, find the hunt for new recipes an enjoyable quest.
So now you know one of my deep dark secrets, I am a recipe research junkie! Sifting through scads of ideas to bring together an interesting, yet manageable meal that my guests will enjoy is a personal mission for me. Part science and part art, but something that I dearly enjoy. I recently created this Roasted Cauliflower recipe which just tasted like it belonged on a Thanksgiving day table. 
So, for those that have started to think about what to serve at your Thanksgiving gathering, this one’s for you!
To create the arrangement shown above, take a terra cotta pot, add a few sprigs of artificial fall foliage from Michaels’s craft store, a giant pine cone and some textured balls, and you have a touch of fall elegance to great your guests when they arrive for your Thanksgiving feast.
Ingredients
- 1 whole cauliflower stem removed and trimmed, broken into florets
- 1 tablespoons extra virgin olive oil
- 1 tablespoon coarse salt
- 2 tablespoons fresh orange juice
- 1 tablespoon orange zest
- 1 tablespoon minced fresh thyme divided
- fresh ground pepper to taste
Instructions
- Preheat oven to 450 degrees. In a large bowl toss the florets with the oil and 2 teaspoons of minced thyme. Spread out on a baking sheet and sprinkle with salt.
- Roast, rotating the pan halfway through and stirring the florets, so that they are browned all over, about 20 minutes.
- Transfer cauliflower to a platter or serving bowl and drizzle with orange juice and sprinkle with orange zest, remaining teaspoon of thyme and fresh ground pepper.
- Enjoy!
Great to know there are kindred spirits like you out there! Keep on cooking and thanks for the kinds words about the site. I am having fun doing it.
I also enjoy planning the holiday meals, making everything as perfect as I can and them watching devour it! Although I stick to the traditional spread because I know they will like it. You have a beautiful site!