ROASTED CAULIFLOWER WITH JALAPENO AVOCADO CAESAR DRESSING

                                                                                                   By CHEF DAN:

Serves 4

INGREDIENTS:

1 tablespoon oil

1 head cauliflower, broken into medium-size pieces

1 roasted red bell pepper

1 tablespoon lemon juice

1 hand full cilantro

Sea salt and freshly ground black pepper to taste

 AVOCADO CAESAR DRESSING:

1 ripe avocado, chopped

2/3-cup fresh chopped cilantro

1/4-cup low-fat yogurt

1/4-red wine vinegar

1/4-cup Parmesan cheese

1/4-cup shallots, chipped

2 anchovy’s fillets

2 garlic cloves, sliced

1 jalapeno pepper, seeded, chopped

1 tablespoon lemon juice

 2 tablespoons olive oil

DIRECTIONS:     (PRE-HEAT OVEN TO 425 DEGREES)

1.   Roast bell peppers over an open flame, until blackened.

2.   Place in plastic bag and let cool.

3.   When cool rub off blackened skin.

4.   Lightly spray baking sheet with Pam.

5.   Transfer the cauliflower to the prepared baking sheet.

6.   Drizzle with olive oil and sea salt and pepper.

7.   Bake about 20 minutes or until golden brown.

8.   Remove to a serving platter.

9.   Drizzle with dressing and top with lemon juice, cilantro and red peppers.

DIRECTIONS FOR DRESSING:

1.   Soak anchovy’s in butter milk for 20 minutes.

2.   Pat dry and set aside.

3.   In a blender: pulse and dressing ingredients together until smooth.

ENJOY DAN:                                    BON-APPETITE!!