This mades a great side dish with grilled meat or vegetables.
1 head of cauliflower, cut into chunks
1/8 cup of olive oil
1/2 cup Panko or regular bread crumbs
1/2 cup grated parmesan cheese
1 tsp Oregano
Salt and pepper to taste
Preheat oven to 400 degrees.
Place cauliflower florets into a plastic bag. Pour in olive oil, seal bag and shake to coat. Add parmesan cheese, oregano and bread crumbs. Seal bag and shake to coat.
Place on a foil lined tray and bake for about 20 minutes or until cauliflower is fork tender.
The weather has been warm but it SMELLS like fall out there, that dusty leaf smell, pumpkins are everywhere (and in everything). So… time to start making soups and stews. This is velvety smooth and tastes decadent but it is low-fat, gluten-free, and and be made dairy-free and vegetarian!
- 3 Tablespoons extra virgin olive oil, divided
- 1 sweet onion, sliced thin
- salt and pepper
- 6 cups cauliflower florets (1 medium-sized head cauliflower)
- 5 cups chicken stock (or gluten-free chicken broth or vegetable broth)
- 2 cups diced Yukon Gold potatoes (about 3 medium-sized potatoes)
- Squeeze fresh lemon juice
- Preheat oven to 400 degrees then line a baking sheet with foil and spray with nonstick spray. Add cauliflower florets then toss with 1 Tablespoon oil, salt, and pepper. Roast for 20-30 minutes or until lightly caramelized then set aside.
- Meanwhile, heat remaining 2 Tablespoons oil in a large soup pot over medium heat then add the sliced onions, season with salt and pepper, and then saute until lightly caramelized, 10 minutes.
- Add chicken broth and turn heat up to bring to a boil. Add potatoes, cover and reduce heat, and then simmer until potatoes are tender, 8-10 minutes. Add the cauliflower and simmer for about 10 minutes. Transfer the soup to a blender and then blend until very smooth. Pour back into the soup pot. Bring soup back up to a bubble. Stir in a little lemon juice (start with a little, you can always add more.) Taste then add salt and pepper, and then serve with a salad and some crusty bread.
This is a great side dish, or vegetarian meal for fall. I used baby Bella and Shiitake, but any variety of mushrooms would be wonderful.
1 head of cauliflower, chopped into florets
16 oz mushrooms (button, wild, any of the smaller variety), cut into thick slices
2 tbsp olive oil
2 tbs. thyme, chopped
salt & pepper to taste
3-4 slices of rustic bread, thickly sliced and torn into chunks
5 oz shredded gruyere cheese
Heat oven to 450 degrees. Place cauliflower in a large mixing bowl and toss with olive oil to coat. Place on unlined baking sheet. Roast cauliflower for about 15 minutes.
Place mushrooms on an unlined baking sheet and roast for 10 minutes.
Remove cauliflower and mushrooms from oven. Combine into one baking sheet.
Add bread chunks and sprinkle with cheese. Roast for another 10 minutes.
NOTE: You could also substitute Parmesan for the Gruyere.