Category: cauliflower

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Farewell to Winter Roasted Vegetables

Farmshare vegetables, crisp on the outside, tender on the inside, flavor everywhere.  This would work with any number of vegetables, and is a great way to use up those odds and ends in the crisper.
Total time: 40 minutes
Prep time: 15 minutes
Cook Time: 25 Minutes
Serves: 4
1 head cauliflower, stalks removed and separated into florets
2 carrots, peeled and cut into rounds
1 bulb fennel, bulb diced, fronds minced and reserved
1 red onion, diced
2 large potatoes, diced
2 T EVOO (Extra-Virgin Olive Oil)
sea salt or kosher salt to taste
1. Preheat oven to 400 degrees.
2. Toss all ingredients except reserved fennel fronds in a bowl.  
3. Toss with fennel fronds to taste.  Roast 25 minutes until vegetables are tender and begin to brown.
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Recipe: Za’atar Roasted Cauliflower


Think you don’t like cauliflower? Try roasting it. Roasting eliminates that soggy, watery, veg-all taste and replaces it with crunchy-on-the-outside, crispy-on-the-inside flavor. Za’atar is a Middle-Eastern thyme-based spice blend. You can try this recipe with other spices or spice blends too. Serve alone as a side dish, or toss with whole-grain pasta, lemon juice, zest, a drizzle of olive oil, and maybe some yogurt and/or hot pepper flakes.

Total Time: 30 minutes
Work Time: 5 minutes
Serves: 2-4 as a side dish

Ingredients:
1 head cauliflower (try orange, green or purple cauliflower — more nutritious, and cheaper!)
~2 T za’atar
pinch salt
olive oil to lightly coat (~1/3-1/2 cup)

1. Preheat oven to 400 degrees.
2. Slice cauliflower into florets. Toss with olive oil and sprinkle with za’atar and salt. If desired, sprinkle in some paprika or hot pepper flakes.
3. Roast for 20-25 minutes, until florets begin to brown.

Posted on

Recipe: Za’atar Roasted Cauliflower


Think you don’t like cauliflower? Try roasting it. Roasting eliminates that soggy, watery, veg-all taste and replaces it with crunchy-on-the-outside, crispy-on-the-inside flavor. Za’atar is a Middle-Eastern thyme-based spice blend. You can try this recipe with other spices or spice blends too. Serve alone as a side dish, or toss with whole-grain pasta, lemon juice, zest, a drizzle of olive oil, and maybe some yogurt and/or hot pepper flakes.

Total Time: 30 minutes
Work Time: 5 minutes
Serves: 2-4 as a side dish

Ingredients:
1 head cauliflower (try orange, green or purple cauliflower — more nutritious, and cheaper!)
~2 T za’atar
pinch salt
olive oil to lightly coat (~1/3-1/2 cup)

1. Preheat oven to 400 degrees.
2. Slice cauliflower into florets. Toss with olive oil and sprinkle with za’atar and salt. If desired, sprinkle in some paprika or hot pepper flakes.
3. Roast for 20-25 minutes, until florets begin to brown.

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Menu: Chicken with Coriander and Fennel, Roasted Cauliflower, Baked Sweet Potatoes with Lime, and Salad with Roasted Fennel, Oranges, and Mint

Serves: 4
Prep Time: 25 Minutes
Total Time: 1 Hour; or make sweet potatoes ahead and make everything else in 1/2 hour on day of meal
Make ahead: Chicken, sweet potatoes, cauliflower, and fennel can be made ahead. Salad can be tossed quickly on day of meal.
Special equipment needed: 2 ovens, or 1 oven and 1 toaster oven for the chicken

Ingredients:
1-2 heads cauliflower
4 sweet potatoes
1-2 bulbs fennel
2 oranges
Ingredients for Chicken (or other protein) with Coriander and Fennel (recipe below)
lime wedges
extra-virgin olive oil
balsalmic vinegar
handful of mint leaves, coarsely chopped
sea salt

1. Preheat oven to 400 degrees and another (toaster oven?) to 350 degrees
2. Scrub sweet potatoes, pat dry, and prick each several times with fork. Place in a baking pan lined with foil and roast for 1 hour, or until tender when pricked with fork. Serve with lime wedges.
3. Remove leaves and base from cauliflower. Rinse and pat dry. Drizzle with 1-2T olive oil and roast in oven with sweet potatoes for 25-30 minutes or until lightly browned.
4. Remove fennel stalks and reserve for garnish. Cut fennel into 1/4″ slices and drizzle with 1T olive oil. Roast in oven with other veggies for 20-25 minutes or until lightly browned.
5. Prepare chicken according to recipe below.
6. Zest orange(s) and reserve zest for garnishing chicken (optional)
7. Slice down sides of oranges and then carve oranges away from inner core to remove the bitter white pith and seeds. (Alternatively, just section oranges) Toss with roasted fennel and mint and reserved chopped feathery fennel fronds. Splash with balsamic vinegar to taste. Serve alone or on a bed of greens.

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Menu: Chicken with Coriander and Fennel, Roasted Cauliflower, Baked Sweet Potatoes with Lime, and Salad with Roasted Fennel, Oranges, and Mint

Serves: 4
Prep Time: 25 Minutes
Total Time: 1 Hour; or make sweet potatoes ahead and make everything else in 1/2 hour on day of meal
Make ahead: Chicken, sweet potatoes, cauliflower, and fennel can be made ahead. Salad can be tossed quickly on day of meal.
Special equipment needed: 2 ovens, or 1 oven and 1 toaster oven for the chicken

Ingredients:
1-2 heads cauliflower
4 sweet potatoes
1-2 bulbs fennel
2 oranges
Ingredients for Chicken (or other protein) with Coriander and Fennel (recipe below)
lime wedges
extra-virgin olive oil
balsalmic vinegar
handful of mint leaves, coarsely chopped
sea salt

1. Preheat oven to 400 degrees and another (toaster oven?) to 350 degrees
2. Scrub sweet potatoes, pat dry, and prick each several times with fork. Place in a baking pan lined with foil and roast for 1 hour, or until tender when pricked with fork. Serve with lime wedges.
3. Remove leaves and base from cauliflower. Rinse and pat dry. Drizzle with 1-2T olive oil and roast in oven with sweet potatoes for 25-30 minutes or until lightly browned.
4. Remove fennel stalks and reserve for garnish. Cut fennel into 1/4″ slices and drizzle with 1T olive oil. Roast in oven with other veggies for 20-25 minutes or until lightly browned.
5. Prepare chicken according to recipe below.
6. Zest orange(s) and reserve zest for garnishing chicken (optional)
7. Slice down sides of oranges and then carve oranges away from inner core to remove the bitter white pith and seeds. (Alternatively, just section oranges) Toss with roasted fennel and mint and reserved chopped feathery fennel fronds. Splash with balsamic vinegar to taste. Serve alone or on a bed of greens.