Nancy: (Seriously, this is what she said!) “We don’t have your email address on file.”
Me: (After I composed myself) “Really?! Do you realize how incredibly ridiculous that sounds….my personal e-mail account is through Comcast!”
Nancy: “You have three choices.”
At that point I realized resistance was futile and I chose the “send me the modem self-set-up kit” option. Well, between two daughters, a future son-in-law and me, that didn’t work either and now I have to wait for a technician scheduled to come at 3:00 on Sunday.
By: NYT Cooking (adapted)
1 ½ pounds cauliflower (market did not have fresh cauliflower so I used two bags of frozen)
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
½ teaspoon red pepper flakes
3 cups marinara sauce, preferably homemade from fresh or canned tomato (I used a good quality jarred sauce…don’t be mad)
7 to 8 ounces no-boil lasagna
12 ounces ricotta cheese
1 1/2 cups of grated mozzarella (my addition)
1/4 cup roughly chopped parsley (my addition)
1/4 cup vegetable stock or chicken stock
Pinch of cinnamon
4 ounces (1 cup) freshly grated Parmesan
Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Cut away the bottom of the cauliflower stem and trim off the leaves. Cut the cauliflower into slices 1/3 inch thick, letting the florets on the edges fall off. Toss all of it, including the bits that have fallen away, with the olive oil, salt and pepper. Place on the baking sheet in an even layer. Roast for about 15 minutes, stirring and flipping over the big slices after 8 minutes, until the slices are tender when pierced with a paring knife and the small florets are nicely browned. Remove from the oven, toss with the red pepper flakes and set aside. Turn the oven down to 350 degrees.
This recipe is deceptively good….very satisfying with a good balance of flavors. The roasted cauliflower is naturally sweet, the cinnamon is a savory secret and, of course, the red pepper flakes add the heat! Do try this for a stick-to-your-ribs-meal!