Extended Shelf Life for: Lemons and Cauliflower
Lemon Soup recipe from Rachel Ray's 2, 4, 6, 8 Cookbook
Roasted Vegetable recipe inspired and assisted by the Better Homes and Garden's Cookbook
Toss 1 head of Cauliflower, broken into florets, with 2 tsp. Olive Oil, 1 tsp. Lemon Juice, Salt, Pepper and Cayenne Pepper to taste. Roast in an oven heated to 450 F until tender (this factor always takes me a lot longer than I expect, so don't intend on having roasted veggies as a quick dinner).