xiaoxl/recipe_data huggingface dataset:
Tomato Bisque for the Soul


Ingredients:
crushed tomatoes, tomato sauce, sugar, extra virgin olive oil, fresh basil, fresh dill, fresh lemon zest, Worcestershire sauce, nutmeg, ground allspice, Tabasco sauce, fresh ground white pepper, bay leaf, flour, pecorino romano cheese, kosher salt, lemon slice, fresh herb

Directions:
Combine MAIN INGREDIENTS and simmer over medium heat, stirring occasionally, about 15 minutes; remove bay leaf.
Add STIR-IN INGREDIENTS, stirring constantly until thickened (season to desired taste with pecorino romano cheese and kosher salt].
Garnish with a thin fresh lemon slice in the center with a fresh herb sprig, if desired.
Spinach Squares


Ingredients:
flour, salt, baking powder, milk, butter, onion, sharp cheddar cheese, eggs, frozen chopped spinach

Directions:
Mix all ingredients., Pour mixture in a 9x13 greased pan., Bake 30-35min @ 350°., Let cool for about 30 minutes, Cut into squares and serve.
Ukrainian Nalysnky (cheese rolls)


Ingredients:
eggs, water, salt, butter, milk, flour, dry curd cottage cheese, sugar, eggs, salt, margarine

Directions:
Crepe: Mix all ingredients together.
To a hot skillet add 1 tsp.
of oil, pour ¼ cup batter spreading it evenly on the whole bottom of the skillet.
Fry lightly on both sides.
Flip them over on a pile in a dish.
Filling: Beat eggs well and melt margarine.
Add to cheese filling.
Spread the filling in an even layer over the crepe and roll, cut in the middle and place in baking dish with the cut ends against the side of the pan.
At this point you can cover the nalysnky and freeze for later or proceed to baking.
When you decide to bake the nalysnky, pour heavy or whipping cream over the top, cover and bake for 20 – 25 minutes at 300° Fahrenheit.
Watch that they do not get scorched.
Tomato Soup


Ingredients:
unsalted butter, olive oil, onion, thyme, basil leaves, tomatoes, all-purpose flour, chicken broth, sugar, heavy cream

Directions:
Melt 8 TBSP butter in a large saucepan over medium heat and add the olive oil.  Add onion, thyme, basil, and salt and pepper to taste and cook stirring occasionally, until onion is wilted. Whiz up the canned tomatoes in a food processor.  Add tomatoes and tomato soup and stir to blend.  Bring to simmer and simmer 10 minutes.
Place the flour in a small bowl and add about 5 tablespoons of broth, stirring to blend.  Stir this into the tomato mixture, add remaining broth and bring to simmer.  Simmer 20 minutes, stirring frequently to prevent scorching.
Add sugar and cream, simmering 5 more minutes, stirring occasionally.  Add remaining butter, stir to melt.  Serve.
Khoya Suhali - an Authentic Sweet in Haryana for Sawan


Ingredients:
refined flour, sugar, cardamom, rose water

Directions:
In a big pan, add all-purpose refind flour and add oil for moyan in it. Mix nicely oil in refined flour.
With a lukewarm water make a tight dough and keep it for rest about 15-20 minutes. After 20 minutes it will be set.
Make small balls like lemon and make them smooth. There should be no crack. Make all balls like this.
Take a ball and roll it into 2-2.5 meter diameter. It should be thick. Prick it with help of a fork, knife or toothpick, so that it does not puff up.
In hot oil them, until they turn in to the golden brown.
In another pan, add 3/4 cup water and sugar for sugar syrup. When sugar dissolves completely add rose water and cardamon.
After that add khoya / mava in sugar syrup and stir continuously. Otherwise it will be stick to bottom of the pan. Take a good boil in it.
Now dip frying mathris one by one in sugar syrup and keep aside. Keep them under a fan for 12-15 hours.
Garnish with dry fruits. You can serve them hot as well. After 15 hours store them in a cool place.
Yummy Sweet Potato Casserole
Category: side-dish
By TINA B

My family begs me to make this creamy baked dish every Thanksgiving and Christmas. What makes it so good is the pecan topping! Try it and I'm sure it will become your new tradition!

Ingredients:
4 cups sweet potato, cubed
½ cup white sugar
2  eggs, beaten
½ teaspoon salt
4 tablespoons butter, softened
½ cup milk
½ teaspoon vanilla extract
½ cup packed brown sugar
⅓ cup all-purpose flour
3 tablespoons butter, softened
½ cup chopped pecans

Directions:
Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan  with water to cover. Cook over medium high heat until tender; drain and mash. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 6 cups

Calories: 226.1
Fat: 11.1 g
Saturated fat: 4.9 g
Carbohydrates: 30.1 g
Sugars: 19.8 g
Dietary fiber: 1.9 g
Protein: 2.9 g
Cholesterol: 49.6 mg
Sodium: 187.5 mg
Sour Cream Chicken


Ingredients:
whole chickens, butter, olive oil, sour cream, celery, onion, white wine, chicken broth

Directions:
In large deep pan melt butter and oil together. season chicken then add to the pan and brown till golden. REMOVE.
Add celery,onion and mushrooms to pan and saute till tender. Add wine and scrape goodies off bottom of pan. Reduce down.
Next add can of soup and container of sour cream to veggies and wine stir together, if too thick you can add some broth to thin it out some. Let it come to a gentle bubble then reduce heat to simmer.
Add chicken back to pan and cover and let finish cooking till tender.
Serve over noodles.
Tequillaberry Salad


Ingredients:
Miracle Whip, mayonnaise, sugar, milk, lettuce, cauliflower, parmesan cheese

Directions:
Mix dressing ingredients together.
Cut lettuce into small pieces.
Cauliflower chops up easier if you just shred it from the whole head rather than breaking the flowers off separately.
Get ingredients all ready first, then toss just before serving.
Banana-Quinoa Muffins (Wheat Free)


Ingredients:
quinoa, baking powder, baking soda, salt, bananas, eggs, honey

Directions:
Preheat oven to 400 degrees.
Mix flour and flakes with the other dry ingredients.
In a separate bowl, mix together bananas, eggs and honey; add to dry ingredients.
Pour into greased muffins tins.
Bake for 20-25 minutes.
NOTES] Fill muffin tins 1/2 full; for waffles, add 3 tablespoons vegetable oil and 1/2 cup milk or until desired consistency.
Indian Tandoori Chicken
Category: world-cuisine
By Simmi Gupta

This is an authentic recipe for Tandoori chicken. Serve with long grain Basmati rice, cucumber salad, grilled veggies, roasted corn on the cob and finish off the meal with Kulfi (Indian ice cream).

Ingredients:
2 pounds chicken, cut into pieces
1 teaspoon salt
1  lemon, juiced
1 ¼ cups plain yogurt
½  onion, finely chopped
1 clove garlic, minced
1 teaspoon grated fresh ginger root
2 teaspoons garam masala
1 teaspoon cayenne pepper
1 teaspoon yellow food coloring
1 teaspoon red food coloring
2 teaspoons finely chopped cilantro
1  lemon, cut into wedges

Directions:
Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes. In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better). Preheat an outdoor grill for medium high heat, and lightly oil grate. Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.

Prep time: 25 mins
Cook time: 20 mins
Total time: 1 day
Yields: 4 servings

Calories: 355.8
Fat: 18.8 g
Saturated fat: 5.6 g
Carbohydrates: 13.7 g
Sugars: 6 g
Dietary fiber: 3.3 g
Protein: 35.6 g
Cholesterol: 101.7 mg
Sodium: 733.5 mg
Savory Garlic Quick Bread


Ingredients:
white flour, baking powder, baking soda, salt, sugar, buttermilk, plain yogurt, egg, garlic powder, fresh garlic, mixed fresh herbs, green onion, olive oil

Directions:
Preheat oven to 350* and coat 9” loaf pan with butter.
In a large bowl, combine flour, baking powder, baking soda, salt, sugar and garlic  powder. Make a well in the center and set bowl aside.
In another bowl, gently whisk together buttermilk ,yogurt, egg, garlic, herbs and olive oil. Pour into well of dried ingredients and mix together until just combined and dough looks shaggy.
Pour batter into 9” pan. Bake bread until top is golden brown and slightly cracked, about 55-60 minutes.
Let bread rest in pan about 30 minutes before removing from the pan to completely cool.
Lemony Dill Salmon Pasta Salad
Category: salad
By thedailygourmet

Most pasta salads have a mayonnaise base, which I thought was too heavy for a salmon pasta salad. I swapped in a vinaigrette of sorts, with just a dusting of freshly grated Parmesan cheese for a touch of indulgence. It's the perfect way to use any leftover salmon.

Ingredients:
½ (16 ounce) package large shell pasta
1 tablespoon lemon-infused olive oil
1 tablespoon finely minced shallot
2 teaspoons lemon juice
2 teaspoons capers
1 ½ teaspoons chopped fresh dill
1  lemon, zested
1 teaspoon minced garlic
salt and ground black pepper to taste
½ pound cooked salmon fillet, flaked
1 tablespoon freshly grated Parmesan cheese, or to taste  (Optional)

Directions:
Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Combine oil, shallots, lemon juice, capers, dill, lemon zest, garlic, salt, and pepper in a large bowl. Stir to combine. Add in the flaked salmon. Mix to incorporate. Drain cooked pasta and add to the salmon mixture. Toss to combine. Refrigerate before serving, at least 30 minutes. Top with freshly grated Parmesan cheese.

Prep time: 10 mins
Cook time: 15 mins
Total time: 55 mins
Yields: 4 servings

Calories: 367.6
Fat: 11.6 g
Saturated fat: 2.3 g
Carbohydrates: 43.7 g
Sugars: 1.7 g
Dietary fiber: 2.1 g
Protein: 20.6 g
Cholesterol: 36.9 mg
Sodium: 139.2 mg
Prosciutto and Melon (Prosciutto Y Meloni)


Ingredients:
cantaloupe, prosciutto

Directions:
Wrap each melon wedge with proscuitto or place wedge on plate and drape with proscuitto slice.
Enjoy!
Chickpea Onion Muffins With Sesame Seeds and Cheese


Ingredients:
sesame seeds, self rising flour, ground cumin, chili powder, chickpeas, eggs, tomato sauce, cheddar cheese, spring onions

Directions:
In a skillet dry toast the sesame seeds over medium heat until lightly browned and fragrant. Let cool.
In a big bowl combine flour, sesame seeds and spices (garlic, cumin and chili powder].
In a second bowl combine eggs, tomato sauce, oil and mashed chickpeas.
Add to the dry ingredients and stir to combine. If dough is too dry, add a tbs or two more of tomato sauce. If dough is too wet, add a bit more flour. Do not overmix.
Lastly fold in the shredded cheddar cheese and spring onion slices.
Fill into prepared muffin tins and bake in the pre-heated oven at 180°C/350°F for 20-25 minutes or until skewer inserted in the middle of the muffins comes out clean.
Enjoy! :].
PHILLY Bavarian Apple Torte
Category: trusted-brands-recipes-and-tips
By Philadelphia

Easy to prepare and absolutely delicious, this is a rich dessert perfect for special occasions.

Ingredients:
½ cup butter, softened
1 cup sugar, divided
1 cup flour
1 (250 g) package PHILADELPHIA Brick Cream Cheese, softened
1  egg
½ teaspoon vanilla
½ teaspoon ground cinnamon
4 each Granny Smith or Golden Delicious apples, peeled, sliced
¼ cup sliced almonds

Directions:
Heat oven to 425 degrees F. Beat butter and 1/3 cup of the sugar in small bowl with electric mixer on medium speed until light and fluffy. Add flour; mix well. Spread onto bottom and 1 inch up side of 9-inch springform pan. Beat cream cheese and 1/3 cup of the remaining sugar in same bowl with electric mixer on medium speed until well blended. Add egg and vanilla; mix well. Spread evenly over crust. Combine remaining 1/3 cup sugar and the cinnamon. Add to apples in large bowl; toss to coat. Spoon over cream cheese layer; sprinkle with almonds. Bake 10 min. Reduce temperature to 375 degrees F; continue baking 25 min. or until centre is set. Cool on wire rack. Loosen torte from rim of pan. Cover and refrigerate 3 hours before serving. Store any leftovers in refrigerator.

Prep time: 30 mins
Cook time: 35 mins
Total time: 4 hrs 5 mins
Yields: 12 servings

Calories: 269.5
Fat: 15.2 g
Saturated fat: 8.4 g
Carbohydrates: 32.2 g
Sugars: 21.5 g
Dietary fiber: 1.4 g
Protein: 3.6 g
Cholesterol: 59.4 mg
Sodium: 145 mg
Cake Mix Cobbler


Ingredients:
"margarine"

Directions:
Spread 2 cans any flavor pie filling in bottom of 9 x 13 pan., Sprinkle with cake mix., Pour melted margarine over the cake mix., Bake at 350F for 50 minutes., Top with Cook Whip or whipping cream when cooled, if desired.
Toasted Sandwiches Indian Style


Ingredients:
potatoes, butter, margarine, salt, chili powder, fresh chili pepper, onion, mustard seeds, lemon juice, sugar

Directions:
Heat the oil  and add the mustard seeds.
Once they finish popping - add the diced potatoes and stir them well.
Add the spices - salt,  chilly powder, turmeric, green chillies, sugar and allow to cook for 5 minutes.
Now add the frozen vegetables and allow them to cook.  If you cook this mixture gently with the lid on - you shouldn't need to add any water to the mixture.
Once the vegetables soften - it didn't take too long for mine about 10 minutes- add the sugar, lemon juice  and coriander and allow the mixture to cool by transferring it to a wide dish.
Now mix in the finely chopped onions.  The mixture can now be used for filling pita bread, paninis or sandwiches.
Switch on the sandwich maker.
Butter 2 slices of bread using either butter or margarine and turn them over.   My sandwich mixer requires the bread to be buttered on one side and the mixture to be topped up on the other side.
Add the sandwich filling between the two slices of bread and cook them in the sandwich toaster.
Continue making all the sandwiches in the sandwich maker.
Serve them with any chutneys or dips or ketchup.
Halloween Hands


Ingredients:
character(0]

Directions:
You will also need: 5 latex gloves--like the ones in a doctor's office; 10 plastic Halloween rings- spiders and skulls; 5 feet of string or ribbon.
Insert one candy corn into each of the glove's fingers, pointy side toward the tip.
Fill rest of glove with popcorn.
Tie string around glove opening to seal.
Place rings onto fingers.
Roasted Vegetable and Beef Stew
Category: soups-stews-and-chili
By lisamarie

This is a very substantial beef stew that is enhanced by roasting to the vegetables prior to adding to the stew. I have perfected it over the years and my family and friends love it. Serve over steamed rice or noodles.

Ingredients:
2 pounds beef chuck roast, cubed
4 tablespoons olive oil
1  onion, chopped
¼ pound fresh mushrooms, sliced
4  carrots, coarsely chopped
4 large russet potatoes, cut into quarters
2 stalks celery, chopped
4 cloves garlic, minced
2 tablespoons all-purpose flour
1  bay leaf
2 cups beef broth
½ cup red wine
¼ cup tomato paste
salt and pepper to taste

Directions:
Preheat oven to 450 degrees F (230 degrees C). Place beef cubes in a metal roasting pan and stir in 2 tablespoons olive oil. Put in the oven, on the middle rung and cook for 30 minutes, turning occasionally, until brown and tender. Meanwhile, put onions, mushrooms, carrots, potatoes, celery, and garlic in a roasting pan. Stir in 2 tablespoons olive oil. Place in oven underneath beef. Bake for 35 to 40 minutes, stirring occasionally, until tender. Remove both beef and vegetable mixture from oven. Remove beef from roasting pan and set aside. Place roasting pan, on medium high heat. Add wine and bring to a boil, scraping up the bits of drippings, stirring. When the bottom of the pan is clear of all browned pieces, remove from heat. Put beef and wine mixture in a Dutch oven and stir in beef broth and add bay leaf and tomato paste. Bring to a boil. Reduce heat and simmer, covered, for 40 minutes. Add 2 tablespoons flour to cooked vegetables and toss until all vegetables are coated. Add vegetables to beef stew. Simmer, covered, for 20 minutes, or until vegetables are heated through and tender. Serve hot.

Prep time: 1 hr
Cook time: 1 hr
Total time: 2 hrs
Yields: 4 to 6 servings

Calories: 1047.5
Fat: 55.2 g
Saturated fat: 18.6 g
Carbohydrates: 82.3 g
Sugars: 9.9 g
Dietary fiber: 11.7 g
Protein: 51.2 g
Cholesterol: 161 mg
Sodium: 762.8 mg
Smashed Potatoes With Chives


Ingredients:
baby potatoes, unsalted butter, fresh chives, heavy cream

Directions:
Place potatoes in a large pot, cover with salted water by at least 3 inches and bring to a boil. Cover and cook potatoes until fork tender, about 30 minutes.
Drain potatoes. Return pot to stove over medium-high heat and add butter. When butter foams, add drained potatoes and stir to coat. Smash each potato just to break the skin and cook until golden brown. Stir in chives and cream, season with salt and freshly ground black pepper and serve.
Chickpea Pasta Salad


Ingredients:
spinach rotini pasta, chickpeas, carrot, celery, red bell pepper, green onions with tops, mayonnaise, salt, seasoning salt, black pepper

Directions:
Cook pasta in boiling water until firm-tender drain, and rinse under cold water until cool; drain again well.
In a medium bowl, combine the cooked pasta, chick-peas, carrot, bell pepper and green onions.
In a small bowl, whisk together the vinegar, mayo, mustard, black pepper, salt and Italian seasoning until well blended (adding more spices to taste]; pour over the salad; toss to coat evenly.
Cover, and refrigerate for 2 hours to blend flavors.
Chicken With a Red Pepper Cream Sauce


Ingredients:
chicken breasts, olive oil, white wine vinegar, fresh basil, fresh thyme, garlic, black pepper, red pepper flakes, heavy cream, angel hair pasta, olive oil, parmesan cheese, ground black pepper, fresh basil

Directions:
Marinade  -- In a large baggie, add the first 8 ingredients and toss well until the chicken is well coated.  Let marinade all day.
After marinating all day, remove and let come to room temperature. As the chicken rests, make the red pepper cream sauce. Add the red peppers to a mini food processor and puree.  Add to the heavy cream in a small pan and cook on medium low for about 20 minutes to slightly reduce and thicken. Before serving, add a little black pepper to the sauce.
Chicken  --  Grill the chicken, inside or outside.  Grill until golden brown. About 15 minutes depending on the thickness of the chicken.  This can also be pan seared if you prefer to do that method.  Once cooked, remove and cover with foil.
Pasta  --  As the chicken rests, cook the pasta accordingly in a large pot of boiling water.  It only takes 5 minutes.  Drain and toss with the olive oil, grated parmesan, pepper and fresh basil.
Serve a bed of pasta topped with your chicken breasts sliced and then top with the red pepper cream.
Zucchini and Potato Bake


Ingredients:
zucchini, potatoes, red bell pepper, garlic clove, parmesan cheese, olive oil, paprika, salt, ground black pepper

Directions:
Preheat oven to 400 degrees F (200 degrees C].  Spray a baking dish with cooking spray.
In a large Ziploc bag, add the zucchini, yellow squash, potatoes, red bell pepper, garlic and olive oil and toss to coat.
Sprinkle the seasoned bread crumbs in the Ziploc over the veggies and toss to coat again.
Put all of this in the baking dish, and season with paprika, salt, and pepper and toss again to coat.
Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.
Pasta With Tuna, Artichokes and Peppers


Ingredients:
penne pasta, artichoke hearts, tuna in water, fresh Italian parsley, olive oil, fresh rosemary, dried rosemary, garlic cloves

Directions:
Cook pasta according to package directions.
While pasta is cooking, combine red peppers and remaining ingredients in a medium bowl; stir well.
When pasta is done, drain well and transfer to a large serving bowl. Add pepper-tuna mixture and toss.
Add salt and pepper to taste. Serve immediately.
Jacob's Apple Pie Surprise


Ingredients:
frozen blueberries, white chocolate chips, cinnamon

Directions:
Preheat oven to 450°F.
Place pie crust into a deep dish pie plate, be sure to tear it and press it back into place.
In large bowl place can of apple pie filling, the frozen blueberries,  the chocolate chips and cinnamon. Stir the mixture, lick the spoon, stir the filling and then lick the spoon one last time.  Pour into bottom crust, and top with top crust.  Try to pinch the two crusts together and crimp at irregular intervals.
Have your grandma whip one egg together and bush onto top crust and sprinkle sugar and cinnamon over the top.  Be sure to tear a small hole in the top, and then poke more holes with a fork.  Bake about 10 minutes and then drop the temperature to 350°F and finish baking about 1 and a half Jake and Josh shows (40 minutes].  Remove and let it cool about 15 minutes longer than we did.  Really good with ice cream.
Homemade Monte Cristo Sandwiches
Category: main-dish
By Sara G.

Classic recipe for a filling French-style sandwich.

Ingredients:
8 slices sourdough bread
2 tablespoons honey mustard
½ pound sliced deli ham
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
2  eggs, beaten
¼ cup milk
⅛ teaspoon freshly ground nutmeg
1 tablespoon butter

Directions:
Spread one side of 4 bread slices with mustard. Top remaining 4 slices with ham. Combine mozzarella and Parmesan cheeses and mix together; sprinkle mixture evenly over ham and close sandwiches, mustard side down. In a shallow dish or bowl combine the eggs, milk and nutmeg and mix well. Melt butter in a large skillet or on a griddle over medium heat. Dip each sandwich in egg mixture, turning to coat. Let excess egg mixture drip into dish or bowl, and place sandwiches in hot skillet. Cook until golden brown and cheese is melted.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 473.7
Fat: 21.7 g
Saturated fat: 10.8 g
Carbohydrates: 36.4 g
Sugars: 5.2 g
Dietary fiber: 2.1 g
Protein: 33.4 g
Cholesterol: 170.3 mg
Sodium: 1603.3 mg
Pepperoni Rigatoni


Ingredients:
parmesan cheese, sharp cheddar cheese, mozzarella cheese, onion, green pepper, rigatoni pasta

Directions:
add all ingreadents except pasta and cheeses into a large sauce pan bring to a boil stirring to make sure bottom does not burn,turn to low heat cover with lid and simmer 30-120 minutes stirring ocassionally so not to burn.(the longer you cook the sauce the more pepperoni flavor you will have I cook it for at least 2 hours].
While the sauce is simmering cook your pasta according to the directions on package.
Heat oven to 350.
mix sauce with pasta.
Grease a 13x9 inch pan.
Layer half the pasta ingredients in pan add a layer of each of the cheeses.
Repeat then top with rest of cheeses.
Bake, uncovered for 25-30 minutes, until light brown.
World Champion Bottled Salsa


Ingredients:
tomatoes, onions, garlic cloves, salt, vinegar, tomato sauce, chili powder, garlic powder, cumin, cilantro

Directions:
Mix tomatoes, onions, serrano peppers, jalapeño peppers, pressed garlic, and salt.
Simmer approximately 5 minutes, then strain off and discard 5°C liquid.
Add vinegar, tomato sauce, chili powder, garlic powder, cumin, and cilantro. Mix well and simmer another 5 minutes.
Bottle and process in a water bath for 15 minutes.
Roasted Cauliflower


Ingredients:
cauliflower, olive oil, salt, pepper

Directions:
Preheat oven to 450°F., Remove stems and leaves from cauliflower., Rinse cauliflower and pat dry., Place cauliflower in a bowl., Drizzle with a generous amount of olive oil., Add salt and pepper to taste., Toss to coat evenly., Place coated cauliflower on baking sheet., Bake for one hour, turning every twenty minutes to ensure even browning.