Whole Roasted Cauliflower Head

Ingredients

• 1 medium head of Cauliflower
• 3-4 tablespoons Avocado oil or other high temp oil
• Salt/pepper
• 3 tablespoons Clarified Butter (see Alton Brown's easy recipe in the below link if you need to know how)
• Parsley, chopped

Directions:

Preheat oven to 400 degrees

Trim the bottom of the cauliflower and remove all the leaves and hard stem without breaking the head apart.

Rinse and pat dry the trimmed head.
Place head into an oven proof dish or cast iron pan.

Generously drizzle or brush on the Avocado Oil on top. It’s the key to a perfectly roasted cauliflower head.
Sprinkle with salt and pepper to your taste.
Use your hands to spread the oil and seasoning around the entire head.
Cover tightly with aluminum foil.
Cook in the oven for 40 – 50 minutes, depending on the size of your cauliflower. Check with a knife, if it slides in easily, then it’s cooked.
Remove foil and allow it to roast for an extra 5 to 10 minutes so it turns golden brown. Keep an eye on it, so it doesn’t burn.
Melt 3 Tbsp of clarified butter (or ghee) and mix in the parsley, then drizzle or brush it on the cauliflower while it’s still hot.
Simply slice the head like a pie and add additional salt to taste if needed.

One medium head can serve 4-6 people

Need to know how to clarify butter?  Alton Brown to the rescue!  Just be sure you don't over heat the butter or burn it.  1.5 stick of butter nets about 7-8 tablespoons clarified if you don't want to make his full recipe..just remember to use a smaller saucepan.
http://www.foodnetwork.com/recipes/alton-brown/clarified-butter-recipe.html

Garlic and Rosemary Balsamic Roasted Pork Tenderloin

Ingredients

• 1-1.5 pounds pork tenderloin
• 1/4-cup Avocado Oil (or any other high temp oil)
• 3 tablespoons Balsamic Vinegar (I prefer Alessi Aceto Balsamico VSOP aged 20 years)
• 10 garlic cloves, smashed
• 1/4-cup fresh rosemary leaves
• salt and fresh ground pepper, to taste

Instructions

1. Preheat oven to 400F.
2. Lightly grease a roasting pan with cooking spray; place pork loin in roasting pan and set aside.
3. In a food processor, combine olive oil, balsamic vinegar, garlic cloves, rosemary leaves, salt and pepper; process for 2 to 3 minutes, or until thickened, and the consistency is that of a wet paste.
4. Spread 3/4 of the rub on all sides of the meat (the rest you can toss or use if you have a bigger roast.
5. Place in oven and cook approximately 35-40 minutes (145-160 degrees internal temp).
6. Remove from oven and let stand 10 minutes.
7. Transfer roast to a cutting board; slice into medallions