• 1/3 cup olive oil
• 1 teaspoon minced fresh rosemary
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 2 ½ teaspoons finely grated lemon peel
• 1 teaspoons salt
• ½ teaspoon ground black pepper
• 1 medium head of cauliflower, trimmed, cut into small florets (about 3 cups)
• 2 cups black-eyed peas, drained
• 1 ½ c cabbage, thinly sliced crosswise
• 1 tablespoon chopped fresh chives
• 2 teaspoons chopped fresh parsley
• 1/2 cup crumbled feta cheese (about 3 ounces)
Combine oil and rosemary in small saucepan. Stir over medium heat just until fragrant, about 1 minute. Cool. [I actually did this in the microwave for about 30 seconds.]
Make vinaigrette: whisk lemon juice, vinegar, lemon peel, salt, and pepper in small bowl.
Blanche cauliflower and drain. Combine cauliflower, beans, cabbage, chives, parsley in a bowl large enough to allow for tossing with vinaigrette. Combine rosemary oil with vinaigrette; add to vegetables and toss to coat. Mix in cheese. Season salad with salt and pepper.
Archive for the ‘Cauliflower’ Category
Cauliflower, Black-eyed Pea, and Feta Salad (courtesy of Christina Lachenmyer)
Sunday, July 18th, 2010Vegetable Roasting @ 450 degrees
Tuesday, April 13th, 2010Asparagus (trimmed) 10-15 minutes sprinkle with lemon peel
Beets (whole, unpeeled, prick with fork) 1 hour sprinkle with salt, pepper, orange peel
Broccoli 10-15 minutes sprinkle with grated cheese
Brussel sprouts (trim and half) 15-20 minutes sprinkle with salt, pepper, cheese
Butternut Squash (cubed) 40 minutes sprinkle before roasting with rosemary
Carrots (1 inch pieces) 30-40 minutes toss with pumpkin pie spice before serving
Cauliflower 20-30 minutes sprinkle with fresh parsley before serving
Eggplant (sliced) 20-25 minutes
Fennel 35-40 minutes sprinkle with fresh orange peel
Green Beans 20-30 minutes sprinkle with fresh lemon juice and dill before serving
Onions (wedged) 20-30 minutes sprinkle with brown sugar and cider vinegar, roast 5 more min
Potatoes (cubed) 45 mins, sprinkle with fresh orange peel
Sweet Peppers (1 inch strips) 30 minutes, serve with thinly sliced basil leaves
Sweet Potatoes (cubed) 30 minutes, sprinkle with rosemary
Turnips (peel and slice) 45 to 50 minutes, sprinkle with fresh mint.
Zucchini (long strips) 15-20 minutes, serve with fresh Parmesan.
Smashed Cauliflower (Boyle Familyl)
Tuesday, April 13th, 2010- large head cauliflower, cut into florets
- 3 cups chicken broth
- 3 tablespoons butter
- 1 cup shredded Vermont white Cheddar cheese (or less)
- 1/4 cup grated Parmesan cheese
- salt and pepper to taste
Directions
Bring cauliflower and chicken broth to a boil in a large saucepan over high heat. Reduce heat to medium, cover, and simmer for 10 minutes. Uncover the saucepan and increase heat to medium-high. Allow cauliflower to simmer until soft and the cooking liquid has reduced by half, about 10 minutes.
Place cauliflower in a food processor and process until smooth. Add the butter, Cheddar cheese, and Parmesan cheese, then season to taste with salt and pepper.