cauliflower_toast.md: add - recipes - various cooking recipes
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 (DIR) commit 97ea3658773a76e49565a944d451e399561db770
 (DIR) parent dfe7ab1dfb2235a092ce7667a0669213d1f48302
 (HTM) Author: Anders Damsgaard <anders@adamsgaard.dk>
       Date:   Sun, 12 Jul 2026 18:20:10 +0200
       
       cauliflower_toast.md: add
       
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       +# Ingredients
       +- 1 cauliflower, cut into large 2-inch florets
       +- Extra-virgin olive oil
       +- Salt and black pepper, to taste
       +- 1 can chickpeas, drained (optional)
       +- 1 shallot, finely diced
       +- 3 garlic cloves, finely chopped
       +- 275 ml vegetable stock
       +- 2.5 dl cremefine 19%
       +- 1 small glass of capers, drained
       +- Zest of 1 lemon
       +- 2 tablespoons lemon juice (from 1 lemon)
       +- Parsley, chopped, for garnish
       +- Toast or other sliced bread
       +
       +# Instructions
       +
       +1. Heat the oven to 200 C. Place the cauliflower florets onto a
       +sheet pan and drizzle with 2 to 3 tablespoons of olive oil and.
       +Season with kosher salt and black pepper, mix, and roast for 20 to
       +25 minutes, until the cauliflower is golden and tender. Remove from
       +the oven, add the chickpeas, if using, and toss to combine.
       +
       +2. Heat a medium skillet to medium-high. Add 1 tablespoon of olive
       +oil and the shallot, and sauté until soft and fragrant, about 1
       +minute. Add the garlic and cook for 1 minute longer, stirring
       +constantly to keep from scorching. Pour the stock into the pan and
       +simmer until reduced by half, about 4 to 5 minutes. Reduce heat to
       +low, then stir in the butter, capers, lemon zest and juice. Season
       +with ½ teaspoon of kosher salt and a few turns of black pepper.
       +
       +3. To serve, place the cauliflower and chickpeas on toast.  Top
       +with the lemon-caper sauce. Top with parsley and serve with lemon
       +slices.