RSS

Tag Archives: cauliflower florets

A Fresh and Fulfilling Side Dish – Roasted Cauliflower with Lemon-Parsley Dressing

I like cauliflower, but I often have a couple of problems with it. Number one, when it is not in season it can be quite expensive to get a fresh head of cauliflower around here. I usually have to wait until it goes on sale someplace before I pick some up. The second problem I have is that by itself it can be quite bland. If you have ever steamed cauliflower or boiled it you know that it doesn’t always have a lot of flavor to it by itself and a lot of people get put off just by the smell of cauliflower as it is cooking. One of the reasons I do not often buy frozen cauliflower is that it can be pretty tasteless in my opinion unless you do something with it. So when I bought some fresh cauliflower last week, I set out to try to find a good way of cooking it. I love roasting vegetables myself; it brings out much more flavor and you get the chance to add some herbs, dressings or sauces to it to make it even more flavorful. This works particularly well with cauliflower, so I was glad when I found this recipe from Bon Appetit for roasted cauliflower with lemon-parsley dressing and decided to give it a try.

Roasted Cauliflower with Lemon-Parsley Dressing

1 head cauliflower (about 2 pounds), cut into florets
6 tablespoons olive oil, divided
Kosher salt and freshly ground pepper
1 cup fresh flat-leaf parsley leaves
1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice

Preheat the oven to 425 degrees. Toss the cauliflower florets and 4 tablespoons of the olive oil on a rimmed baking sheet; season the cauliflower with salt and pepper. Roast the cauliflower, tossing it occasionally, until it is tender and golden brown, about 25–30 minutes.

Meanwhile, pulse the parsley, the lemon juice, and the remaining 2 tablespoons of the olive oil in a food processor until it is very finely chopped; season the dressing with salt and pepper to taste. Toss the roasted cauliflower with the lemon-parsley mixture and top the cauliflower with the lemon zest.

It is a very simple side dish that really gets the flavors of the cauliflower brought out by the roasting. The lemon dressing really helps to bring it all together as well. You can use this as a side dish for really any type of entrée you are making, such as steak, lamb, chicken or pork. I used it as a side when I made the molasses-glazed pork tenderloin I had made and it went perfectly with the meal. You can also make the dressing ahead of time since it is easy to put together and keep it chilled in the refrigerator until after you have roasted the cauliflower. it makes for a great option for you if you are tired of steaming or boiling.

That’s all I have for today. Check back next time for another recipe. I just want to take a quick moment to thank everyone who has been following along or reading the blog as it continues to grow. it has been a lot of fun for me and I hope you can find some great recipes that you want to try for you and your family. If there is ever anything that you want to see, a question you may have or a recipe of your own you would like to share, please feel free to leave a  comment below, send me an e-mail at IguanaFlats@msn.com or catch up to me on my Facebook or Twitter page. Until next time, enjoy the rest of your day and enjoy your meal!

IMG_0517

Advertisements
 
Leave a comment

Posted by on May 2, 2014 in Cooking, Dinner, Side Dishes, Vegetables

 

Tags: , , , , ,

Jazzing Up the Vegetables – Caramelized Cauliflower with Honey and Smoked Paprika

Cauliflower is in season this time of year so it is often on sale around here now, making it a good time to get some if you like it. I have to admit, I like cauliflower, but I often find it quite bland as far as taste. it is one of Michelle’s favorite vegetables, so I thought I would get some fresh cauliflower while it was a good price but I wanted to do something with it that would really bring out some flavor in the dish. I came across this recipe from Williams-Sonoma for a caramelized cauliflower with honey and smoked paprika to really punch up the flavor some.

Caramelized Cauliflower with Honey and Smoked Paprika

3 tablespoons extra-virgin olive oil

2 tablespoons butter

1 large cauliflower, about 3 pounds, cut into 1-inch florets

Salt, to taste

1 shallot, minced

1/4 teaspoon red pepper flakes

1/2 teaspoon smoked sweet paprika

2 tablespoons honey

2 tablespoons water

1/2 lemon

Freshly ground black pepper, to taste

In a large fry pan or skillet set over medium heat, warm 2 tablespoons of the olive oil and melt the butter. Add the cauliflower florets, sprinkle them with a generous pinch of salt and toss the florets to gently coat them with the oil and butter mixture. Spread the florets into a single layer and cook, without stirring the cauliflower, until the undersides are lightly browned, about 3 to 4 minutes. Flip each cauliflower piece over and continue cooking, undisturbed, until each piece is evenly browned, about another 3 to 4 minutes. Repeat the process until all sides of the cauliflower florets are evenly browned, about another 3 to 5 minutes more.

Add the remaining 1 tablespoon of olive oil, the shallot, the red pepper flakes and the smoked paprika to the pan. Cook, stirring occasionally, until the shallot is softened, about 2 to 3 minutes. Add the honey and the water and saute until the liquid reduces to a glaze, about 2 to 3 minutes. Squeeze the juice of the half a lemon over the cauliflower, stir the vegetables to combine them well and cook them for 30 seconds. Remove the pan from the heat. Taste the vegetables and adjust the seasonings with salt and pepper as appropriate.

Transfer the cauliflower to a warmed bowl and serve immediately.

It is a very easy side dish to make and tastes great with the paprika, pepper flakes and the honey glaze on the cauliflower. In my opinion it gives the cauliflower a lot more flavor than it ever had before without having to smother it in cheese and it just uses a few simple ingredients. I will surely remember this one again as it gives a nice option for a vegetable we do not have that often.

That’s all I have for today. Check back tomorrow for another recipe. I have a few new ones I have tried recently, including a new ribs recipe and some things we made for Mardi Gras, including gumbo, red rice, sweet potato cornbread and banana’s Foster parfaits. It was all pretty delicious and I think you will like them. until next time, enjoy the rest of your day and enjoy your meal!

IMG_0450

 
Leave a comment

Posted by on March 6, 2014 in Cooking, Vegetables

 

Tags: , , , , ,

(Stir) Frying Up Some Chicken

Since this is going to be the week of one pot meals, and since Sean picked the meals, it is going to be mostly stir fry dinners this week, with the exception of the soups we will be making. Stir fries are fun and easy to do. I like doing them because you can really put anything you want in a stir fry. It’s a great way to get rid of leftovers in any form, whether they are chicken, meat, fish or vegetables, and they only take about 20 minutes to make, which makes them ideal for weeknight dinners when things can get hectic.

I would just like to mention a few things about stir frying. I always have a few Asian ingredients on hand in case we feel like making a stir fry. I always have soy sauce, five-spice powder, fresh ginger, hoisin sauce, mirin, rice vinegar and oyster sauce. They can all be found in your local supermarket and if you have them around, you can do all kinds of Asian and stir fry cooking. Next, I have a wok, but I don’t use it for stir frying anymore. Wok’s aren’t designed to be used on a flat stove top and don’t really provide the high heat you need to do a good stir fry. A large, non-stick skillet works a lot better makes better use of a horizontal heat source. Lastly, if you want restaurant-style sauces for your stir fry, add a little cornstarch to your pan juices and you’ll get that glossy sauce that you get with your take-out. Today’s dinner is Stir-Fried Chicken and Vegetables with White Rice.

Stir-Fried Chicken and Vegetables

2 cups broccoli or cauliflower florets and stems, cut into bite size pieces

1 carrot, peeled and diced

1 pepper (any color), seeded and sliced into strips

1/4 cup vegetable oil

2 tablespoons minced garlic

1 tablespoon grated fresh ginger

1 medium onion, sliced

1/2 cup chopped scallions

1 pound boneless, skinless chicken breast, sliced into 1/2-inch wide strips

1 teaspoon sugar

2 tablespoons soy sauce 1/2 cup chicken stock, white wine or water (your choice, I am using stock)

Put a large, deep skillet over high heat. Add half the oil, swirl it around and immediately add half the garlic and ginger. Cook for 15 seconds, stirring, then add the onion and cook, stirring, for 2 minutes. Add the broccoli, cauliflower, carrot and pepper and cook over high heat until the vegetables are tender but not at all mushy, about 5 minutes. Add the scallions and cook, stirring, for 2 minutes.

Turn the heat down to medium and remove the vegetables. Add the remaining oil to the pan, then the remaining garlic and ginger. Stir, then add the chicken. Raise the heat to high, stir the chicken once, then let it sit for 1 minute before stirring again. Cook stirring occasionally, until the chicken has lost its pink color, 3 to 5 minutes.

Return the vegetables to the pan and toss once or twice. Add the sugar, then the soy sauce; toss again. Sprinkle with salt and pepper, then add the liquid. Raise the heat to high and cook, stirring and scraping the bottom of the pan, until the liquid is reduced slightly and you’ve scraped up all the bits of chicken, about 30 seconds. Serve over rice.

There are so many other things you can add or change about this recipe. Throw in some mushrooms, bean sprouts, shallot, snow peas, baby corn or any other vegetable you might like to have. Toss the chicken chunks with the five-spice powder before cooking (1 tablespoon is plenty), add a tablespoon of hoisin, oyster or plum sauce to the soy sauce, use beef, pork, shrimp, scallops or any other fish instead of the chicken, the list can go on. You could even add some cashews or peanuts right at the add for some added crunch. Have fun with it and make it what you want.

I have done the white rice recipe a few times here, so you can see how I make it if you like. On Wednesday, when we have the next stir fry, we’ll be making fried rice, so I’ll post the recipe for that when we get to it. A simple, healthy meal with easy clean up, and Sean picked it out! It can’t get much better than that! Tomorrow, we will be making Rustic Vegetable and Polenta soup. It is our meat-free meal of the week, and Sean will help with this one too. He’s a little reluctant to try this one, but we’re going to give it a whirl anyway. It’s very basic as far as ingredients, so hopefully it will go over well. Check it out tomorrow to see the recipe. As always, if you have any questions, comments or anything at all to add, please feel free to leave a comment. I am more than happy to respond. Now it’s back to work for me. Have a great evening and see you tomorrow!

 

 
1 Comment

Posted by on February 6, 2012 in Cooking, Dinner, Poultry, Vegetables

 

Tags: , , , , , , , , , , ,

 
Jennifer Probst

a little bit naughty a little bit nice

Laissez Faire

Letting Life Lead

simple cooking recipes

a blog to share with you the best

%d bloggers like this: