1 small head cauliflower
1/3 cup butter or margarine
1/4 cup dry bread crumbs
1/4 cup grated parmesan cheese
1 tsp tarragon leaves, crushed
1 tsp paprika
1/2 tsp salt
1 dash pepper
Directions
Wash cauliflower and pat dry. Separate into flowerets. Microwave
butter in a small dish until melted. Combine remaining ingredients in
plastic bag. Dip several pieces of cauliflower at a time in butter.
Add to crumbs and shake to coat evenly. Repeat with remaining
cauliflower. Arrange in single layer in 12x8" glass baking dish.
Microwave, covered, with a paper towel on high for 4-1/2 to 5-1/2
minutes.
Servings: 6 servings
Microwave Cauliflower Pick-Ups Recipe brought to you by Recipe Ideas
Categories: Microwave; Vegetable
The History of Recipes
It is actually possible to trace the history of written recipes far back into the distant past, in truth as far back as ancient Egypt, and maybe further still. Interesting though that is, in the main part, these early cookbooks were just very basic hieroglyphic instructions for preparing meals.
The truth of the matter is, the most ancient recipe found, according to food historians are a few ancient tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. As we move into Roman times around 25BC a roman called Apicius created a collection of scripts which described recipes cooked by the Romans. In his scrolls, he recounts how the meals were divided into starters, main course and desserts, something we still use today. Aspicius also informs us how the ancient Romans were skilled in the use of many different aromatic flavours, including a few that will be familiar to modern cooks like thyme, fennel and dill. Moving on, there were two books which date from the 14th Century - a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the indian curry that is familiar to us all today, but rather recipes for the types of food cooked for the rich and powerful of that time. Later, in the 15th century, people returning from the crusades brought us many new spices and herbs from the East, including coriander, basil and rosemary. These new foods and tastes was responsible for a torrent in recipe books, most of which are now in private collections. By the advent of the 1900s, cookery books are starting to become popular mostly due to increased literacy, more leisure time and having more money to spend. |
We hope you enjoy this Microwave Cauliflower Pick Ups recipe.
