Polly Ann Rogers Dawson

Polly Ann Rogers was born in Calhoun, Tennessee in 1792 to Capt. John "Hellfire Jack" Rogers, a British Captain in the Revolutionary war and his 3rd wife Alcie, Alsey, or Aley Vann. Alcie Vann was the daughter of John Joseph Vann and Wah-Li, a Cherokee. Polly Ann married Samuel Riley Dawson and had 7 children. She died in 1854 in Mills, Texas. Polly Ann was also the half sister of Tiana Rogers Gentry who married Sam Houston. Polly Ann was my GGGG Grandmother.

Roasted Cauliflower with Onion, Garlic, and Thyme

1 small head cauliflower, cut into florets
1 onion, sliced
4 garlic cloves, unpeeled
6 sprigs fresh thyme
4 tablespoons olive oil
Sea salt
Freshly ground black pepper

Preheat the oven to 400 degrees F. Spread cauliflower, onion, garlic, and thyme in one layer on a large rimmed baking sheet and drizzle with oil. Season with salt and pepper.
Roast for 35 to 45 minutes, or until fork-tender, stirring frequently with a spatula or large spoon to even out the browning. Taste occasionally to see if more salt or pepper is needed. Remove from oven, remove garlic cloves, and season to taste.

I found this recipe online from a cookbook by Chloe Coscarelli called Chloe's Vegan Italian Kitchen. I made it on Thanksgiving and ended up eating the whole thing it was so good. That was the only thing I ate on Thanksgiving so I guess that's not too bad. I peeled the garlic even though the recipe says unpeeled and ate it along with the onions and cauliflower. The onions tasted like onion rings but better. My apartment smelled wonderful. I stole this image from the website where the recipe was posted because I have lost my photographer to the Big Apple.