January 29, 2013

Feature Ingredient: Cauliflower

Roasted Cauliflower with Shallots & Garlic

Is it just me or does anyone else think cauliflower is going to be the new brussels sprouts? I am beginning to see them on menus everywhere around town. And for good reason. Cauliflower can be put towards a good variety of uses & they soak up accompanying flavors in a really convincing way. During last week's cold spell, we made pulled pork in the slow cooker and this made for a quick & easy side.

1 head of cauliflower, cut into florets
1 shallot, sliced
2 cloves garlic, minced
1.5 tsp olive oil
1/2 tsp crushed red pepper flakes
1/2 tsp salt
fresh ground black pepper, to taste

1. pre-heat oven to 400F

2. in a large bowl, toss together the cauliflower, shallots, garlic, olive oil & spices until the cauliflower is evenly coated.

3. line a baking sheet in a single layer with the florets & bake for 15-20 minutes.

4. the floret sides in contact with the baking sheet brown nicely, 1/2 through the cooking process, rotate the florets to even the browning. these are ready when the florets are tender to the touch of a fork.

5. serve immediately - these are best eaten warm.

Leftover Suggestions:

Roasted Cauliflower Soup
if you happen to have any florets left over, these make for a great soup base. in a blender combine cauliflower florets with chicken or vegetable stock & a splash of cream. cook over low-medium heat on the stove top to warm throughout.

Roasted Cauliflower, Chickpea & Whole Grain Salad
with my leftovers, I threw together a quick salad for lunch the next day. combine florets with a 1/2 can chickpeas & 1/2 cup cooked whole grain of your choosing (quinoa, wheatberries or bulgar). add a glug of olive oil and more salt & cracked red pepper to taste. 

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