Indian Raita with Naan
Super simple to make, you can prepare the raita up to 24 hours in advance; cover with plastic and refrigerate until ready to serve.
Indian Raita with Naan
1 cup plain yogurt, preferably Greek
1 cup chopped cucumber, preferably seedless/English cucumber (also called hothouse)
1/4 cup chopped fresh cilantro
1/4 cup chopped green onions
1 teaspoon ground coriander
1/2 teaspoon ground cumin
Salt and freshly ground black pepper
Indian Naan bread for serving
In a medium bowl, combine the yogurt, cucumber, cilantro, green onions, coriander, and cumin. Mix well. Season to taste with salt and pepper.
Serve with torn pieces of Naan bread.
Serves 4
These are just the way my mom prepared them -- with seasoned bread crumbs and grated parmesan cheese. My mom didn't insert the lemon in the middle, but I love the way it looks. Plus, I like to "clean" the artichokes before stuffing and baking them (that means getting rid of the fuzzy portion). Why? So that once I serve them, folks can enjoy the leaves and get to the "heart" with ease.
Note: How do you eat an artichoke? First, you work your way IN from the OUTER leaves. Pluck each leaf, scrape the base of leaf (and the filling that's on it) against your top teeth to get both the flesh of the leaf and stuffing in one bite. Discard the rest of the leaf. Once you get to the "heart", hold on tight -- it's downright incredible.
Baked Stuffed Artichokes
Note: This recipe can easily be halved or doubled to serve as many people as you have.
4 artichokes
1 lemon, sliced, plus extra lemons if you want to insert them in the middle of the artichoke before baking (1 lemon per artichoke)
1/2 cup Italian-style seasoned bread crumbs
1/2 cup grated parmesan cheese
Preheat the oven to 350 degrees.
Cut the stem end of each artichoke so it stands upright. Cut about 1-inch from the top to remove the spiky tops of the leaves. Use kitchen scissors to remove the pointy ends of each leaf. Place the artichokes in a large pot of water with the sliced lemon. Set the pan over high heat and bring to a boil. Boil for 15 minutes.
Drain upside-down on paper towels.
When cool enough to handle, remove the inner leaves (you can just grab them), revealing the fuzzy portion on top of the heart. Use a small spoon to scrape away that fuzzy portion.
Fill the leaves with the bread crumbs and parmesan. Make sure to fill every leaf!! I tend to fill each leaf with about 1/2 teaspoon filling, but you can use as much as you like.
Place the artichokes in a baking pan and, if desired, insert a lemon in the middle. Cover with foil. Bake 20 minutes. Uncover and bake for 5 to 10 more minutes, until the tops are golden. Serve warm or room temperature.
Serves 4
Quick and easily turn frozen bread dough into a sensational loaf that boasts swirls of basil pesto and gooey mozzarella cheese! Just 4 ingredients!
Pesto and Cheese Swirled Bread
1 pound loaf frozen bread dough, thawed according to the package directions
2 tablespoons prepared basil pesto (I used refrigerated Buitoni)
1/2 cup shredded mozzarella cheese
Olive oil
Press the thawed dough out into a rectangle about 7x12-inches. Spoon the pesto over top and spread out in an even layer. Top with the cheese. It will look like this:
Starting from the shorter end, roll the dough up tightly.
Transfer the loaf, seam-side down, to an 8-inch loaf pan that's been coated with cooking spray or olive oil. Brush the top with olive oil.
Let rise in a warm place, free from draft, until doubled in size, about 45 to 60 minutes.
Preheat the oven to 350.
Bake the bread for 20 minutes, until golden brown.
Cool slightly before slicing.
Makes 1 loaf (8 servings)
You will adore this quick and easy side dish that pairs perfectly with all types of meat, fish and poultry dishes. The key to these potato coins is the cheese - make sure you use freshly grated parmesan, pecorino romano, or parmigiano reggiano - it really makes a difference (and, you only need enough to dust the potatoes, so you won't be breaking the bank with this dish).
Roasted Potato Coins with Garlic and Parmesan
1 pound small red or gold potatoes, sliced crosswise into 1/4-inch thick rounds
2 tablespoons olive oil
Garlic salt
Black pepper
Freshly grated parmesan, pecorino romano or parmigiano reggiano
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or spray with cooking spray.
Place the potato slices in a large bowl and add the olive oil. Toss to coat.
Arrange the potatoes on the prepared baking sheet, in a single layer. Season the top with the garlic salt and pepper. Roast for 15 minutes.
Add the grated cheese and roast for 10 more minutes, until the potatoes are golden brown and tender.
Serves 4
These rice balls are cheesy, bite size, melt-in-your-mouth treats with a crunchy coating. All the boxes are checked - including easy-to-prepare!
I actually created this recipe as an after-school snack, but WOW, I'll be serving these gems as appetizers in the future; they'll be a welcome addition to any party spread.
And, I love how easy they are to make: I started with a package of 90-second ready rice (I chose Garden Vegetable for added flavor). Then, I simply folded in cream cheese, cheddar cheese and parmesan cheese. Once the mixture was cool enough to handle (like 3 minutes later), I shaped it into balls and roll the balls in crushed Ritz crackers. That's it! There's no need to bake - they're literally ready to serve.
Want to double the recipe for a big soiree? Do it! I'm sure they'll all be devoured!
Cheesy Rice Balls with Ritz Crackers
Makes 16-18 balls
I love this creamy blend of tender risotto with tart lemon, sweet peas, tangy parmesan, and decadent butter (just enough butter to add depth without making the dish unhealthy)!
Meet your new favorite side dish!
Note: Notice that I use "warmed" broth below; that's so you don't stop the cooking of the rice each time you add the 1/2 cup liquid. And, make sure to stir almost constantly, it's the friction that creates the classic creaminess risotto is cherished for.
Lemon and Sweet Pea Risotto with Parmesan
1 tablespoon olive oil
1/4 cup minced white onion
2 cloves garlic, minced
1 cup arborio (short grain) rice
1/2 cup sherry wine
4 cups chicken or vegetable broth, warmed on the stove
1/4 cup grated parmesan cheese
1/4 cup frozen green peas, keep frozen until ready to use
1 tablespoon unsalted butter
1 teaspoon freshly grated lemon zest
Salt and freshly ground black pepper
Heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook until they are soft, but not browned. Add the rice and cook until translucent, stirring constantly (this only takes a minute).
Add the sherry and cook until the liquid is absorbed. Add the broth, 1/2 cup at a time, and wait until the liquid is absorbed before adding the next 1/2 cup, stirring very frequently. This process should take about 20 minutes for the rice to cook properly.
Stir in the cheese, peas, butter, and lemon zest and cook and stir until the butter melts and the peas are warm.
Season to taste with salt and pepper.
Serves 4
Want to prep ahead? You can boil the potatoes and refrigerate them for up to 2 days before smashing and roasting.
I love how colorful this salad is. And, did you know that kale and coconut water have properties that actually cool you off in the summer? Think of this next time you're sweltering in the heat - you'll cool off while enjoying a taste explosion!
Wilted Kale Salad with Coconut Water Vinaigrette
Want a spicy version? Add a little cayenne pepper, or serve the hash browns with hot sauce on the side.
Consider these for breakfast and brunch: Turn these hash browns into a winning breakfast or brunch by topping them with fried eggs.
Oven Roasted Hash Browns with Bell Pepper
2 tablespoons olive oil
So just how much butter do you need? You need just enough butter to add flavor and to create a longer lasting, tastier environment on the palate (fat helps flavors linger on the tongue). You don't need enough to take away the glory of fresh produce!
Baked Stuffed Artichokes
Note: How do you eat an artichoke? First, you work your way IN from the OUTER leaves. Pluck each leaf, scrape the base of leaf (and the filling that's on it) against your top teeth to get both the flesh of the leaf and stuffing in one bite. Discard the rest of the leaf. Once you get to the "heart", hold on tight -- it's downright incredible.
Baked Stuffed Artichokes
Note: This recipe can easily be halved or doubled to serve as many people as you have.
4 artichokes
1 lemon, sliced, plus extra lemons if you want to insert them in the middle of the artichoke before baking (1 lemon per artichoke)
1/2 cup Italian-style seasoned bread crumbs
1/2 cup grated parmesan cheese
Preheat the oven to 350 degrees.
Cut the stem end of each artichoke so it stands upright. Cut about 1-inch from the top to remove the spiky tops of the leaves. Use kitchen scissors to remove the pointy ends of each leaf. Place the artichokes in a large pot of water with the sliced lemon. Set the pan over high heat and bring to a boil. Boil for 15 minutes.
Drain upside-down on paper towels.
When cool enough to handle, remove the inner leaves (you can just grab them), revealing the fuzzy portion on top of the heart. Use a small spoon to scrape away that fuzzy portion.
Fill the leaves with the bread crumbs and parmesan. Make sure to fill every leaf!! I tend to fill each leaf with about 1/2 teaspoon filling, but you can use as much as you like.
Place the artichokes in a baking pan and, if desired, insert a lemon in the middle. Cover with foil. Bake 20 minutes. Uncover and bake for 5 to 10 more minutes, until the tops are golden. Serve warm or room temperature.
Serves 4
Pesto and Cheese Swirled Bread
Pesto and Cheese Swirled Bread
1 pound loaf frozen bread dough, thawed according to the package directions
2 tablespoons prepared basil pesto (I used refrigerated Buitoni)
1/2 cup shredded mozzarella cheese
Olive oil
Press the thawed dough out into a rectangle about 7x12-inches. Spoon the pesto over top and spread out in an even layer. Top with the cheese. It will look like this:
Let rise in a warm place, free from draft, until doubled in size, about 45 to 60 minutes.
Preheat the oven to 350.
Bake the bread for 20 minutes, until golden brown.
Cool slightly before slicing.
Roasted Potato Coins with Garlic and Parmesan
Roasted Potato Coins with Garlic and Parmesan
1 pound small red or gold potatoes, sliced crosswise into 1/4-inch thick rounds
2 tablespoons olive oil
Garlic salt
Black pepper
Freshly grated parmesan, pecorino romano or parmigiano reggiano
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or spray with cooking spray.
Place the potato slices in a large bowl and add the olive oil. Toss to coat.
Arrange the potatoes on the prepared baking sheet, in a single layer. Season the top with the garlic salt and pepper. Roast for 15 minutes.
Add the grated cheese and roast for 10 more minutes, until the potatoes are golden brown and tender.
Cheesy Rice Balls with Ritz Crackers
I actually created this recipe as an after-school snack, but WOW, I'll be serving these gems as appetizers in the future; they'll be a welcome addition to any party spread.
And, I love how easy they are to make: I started with a package of 90-second ready rice (I chose Garden Vegetable for added flavor). Then, I simply folded in cream cheese, cheddar cheese and parmesan cheese. Once the mixture was cool enough to handle (like 3 minutes later), I shaped it into balls and roll the balls in crushed Ritz crackers. That's it! There's no need to bake - they're literally ready to serve.
Want to double the recipe for a big soiree? Do it! I'm sure they'll all be devoured!
Cheesy Rice Balls with Ritz Crackers
1 pouch Garden Vegetable ready rice (I used Uncle Ben's)
4 ounces cream cheese
1/2 cup shredded sharp cheddar cheese
2 tablespoons grated Parmesan cheese
18 Ritz crackers
Cook the rice according to the package directions (which should be 90 seconds in the microwave).
In a large microwave-safe bowl, combine the cream cheese and cheddar. Microwave for 30 seconds to soften the cream cheese. Mix well. Fold in the rice and mix well. Fold in the parmesan cheese.
When the mixture is cool enough to handle, shape it into 16-18 balls. The easiest way to work with the mixture is with water-moistened hands (not soaked, just damp!). When the mixture starts to stick to your hands, rinse them and start fresh! Transfer the balls to a parchment-lined baking sheet.
Place the crackers in a large zip-top bag and crush with a rolling pin or the bottom of a heavy skillet. Add the balls to the crackers, one at a time, and turn to coat. After you've coated all the balls, repeat the process and coat them all a second time.
Serve warm or room temperature (if you chill them, the crackers may lose their crunch).
Lemon and Sweet Pea Risotto with Parmesan
Meet your new favorite side dish!
Note: Notice that I use "warmed" broth below; that's so you don't stop the cooking of the rice each time you add the 1/2 cup liquid. And, make sure to stir almost constantly, it's the friction that creates the classic creaminess risotto is cherished for.
Lemon and Sweet Pea Risotto with Parmesan
1 tablespoon olive oil
1/4 cup minced white onion
2 cloves garlic, minced
1 cup arborio (short grain) rice
1/2 cup sherry wine
4 cups chicken or vegetable broth, warmed on the stove
1/4 cup grated parmesan cheese
1/4 cup frozen green peas, keep frozen until ready to use
1 tablespoon unsalted butter
1 teaspoon freshly grated lemon zest
Salt and freshly ground black pepper
Heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook until they are soft, but not browned. Add the rice and cook until translucent, stirring constantly (this only takes a minute).
Add the sherry and cook until the liquid is absorbed. Add the broth, 1/2 cup at a time, and wait until the liquid is absorbed before adding the next 1/2 cup, stirring very frequently. This process should take about 20 minutes for the rice to cook properly.
Stir in the cheese, peas, butter, and lemon zest and cook and stir until the butter melts and the peas are warm.
Season to taste with salt and pepper.
Serves 4
Buttery Smashed Baby Potatoes
You need to try this incredible variation on roasted potatoes. After a quick boil, tender baby potatoes are smashed onto a baking sheet, brushed with butter and seasoned with salt and pepper. A quick roast and the baby spuds end up with a crisp exterior and buttery soft interior. And let's talk about the skin - leaving it on adds extra flavor, especially when it's brushed with butter, sprinkled with crunchy salt and black pepper and roasted until crisp. This is a side dish you'll be making again and again.
Want to prep ahead? You can boil the potatoes and refrigerate them for up to 2 days before smashing and roasting.
Buttery Smashed Baby Potatoes
10-12 small baby potatoes (red or gold), about 2-3 inches in diameter
Kosher salt
2 tablespoons butter, melted
Ground black pepper
Place the potatoes on a large pot and pour over enough cold water to cover by about 2 inches. Set the pan over high heat and bring to a boil. Add about 1 teaspoon of the salt and boil for 10 to 12 minutes, until fork-tender.
Drain and let cool for about 10 minutes.
Preheat the oven to 450 degrees.
Coat a large baking sheet with cooking spray or line with parchment paper
Place the potatoes on the baking sheet and, using a heavy skillet or bottom of a strong mug, smash the potatoes until they are about 1/2-inch thick.
Brush the potatoes with half of the butter and season with salt and pepper. Roast for 10 minutes. Flip, brush with the remaining butter and season with salt and pepper (if any of the potatoes start to fall apart, simply push them back together). Roast for 10 to 15 more minutes, until golden brown and crisp.
Serves 4-6
Cucumber and Carrot Salad with Honey Vinaigrette
Here's fresh and light salad for any night of the week - and weekends too. Flavors soar with fresh cucumbers, carrots and red onion in a sweet and tangy honey vinaigrette. You'll love partnering this dish with all types of grilled and roasted meats, fish and poultry.
About the vinaigrette: This light dressing is a quick blend of olive oil, red wine vinegar, Dijon mustard, honey, and oregano. The honey and vinegar partner perfectly and play off each other. Adding dried oregano, before adding fresh dill at the end, gives the salad complex flavor with just 2 ingredients.
Want to prep ahead? Go for it! You can prepare the salad up to 24 hours in advance and refrigerate until ready to serve. Note that the vegetables will be softer than they were when first blended with the vinaigrette.
About the vinaigrette: This light dressing is a quick blend of olive oil, red wine vinegar, Dijon mustard, honey, and oregano. The honey and vinegar partner perfectly and play off each other. Adding dried oregano, before adding fresh dill at the end, gives the salad complex flavor with just 2 ingredients.
Want to prep ahead? Go for it! You can prepare the salad up to 24 hours in advance and refrigerate until ready to serve. Note that the vegetables will be softer than they were when first blended with the vinaigrette.
Cucumber and Carrot Salad with Honey Vinaigrette
2 cucumbers, sliced crosswise into 1/4-inch thick rounds (peeled if desired – I like to partially peel, using the peeler to create stripes)
2 carrots, peeled and cut crosswise into 1/4-inch thick rounds
1/4 cup thinly sliced red onion
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon dried oregano
1 tablespoon chopped fresh dill
Salt and ground black pepper
In a large bowl, combine the cucumbers, carrots, and red onion. In a small bowl, whisk together the oil, vinegar, mustard, honey, and oregano. Add the mixture to the vegetables and toss to coat. Fold in the dill. Season to taste with salt and pepper.
Serves 4
Honey-Teriyaki Sweet Potato Coins
Take ordinary sweet potatoes to the next level with a simple honey-spiked teriyaki glaze. I'm pretty sure you have all the ingredients in your refrigerator, so you can pull this side dish off in a snap. I partnered the "coins" with grilled chicken and steamed broccoli and dinner was a slam dunk.
Honey-Teriyaki Sweet Potato Coins
2 orange-fleshed sweet potatoes or yams, peeled and cut into 1/4-inch thick rounds
2 tablespoons olive oil
Salt and freshly ground black pepper
3 tablespoons soy sauce
1 tablespoon water
1 tablespoon honey
1 teaspoon liquid smoke
1 teaspoon rice vinegar
Pinch of garlic powder
Pinch of onion powder
Preheat the oven to 400 degrees. Line a baking pan with parchment paper or foil (you may need two baking pans so the sweet potato rounds don't overlap).
Place the sweet potato rounds in a large bowl and add the olive oil. Toss to coat.
Transfer the rounds to the prepared baking pan(s), in a single layer. Season with salt and pepper. Roast for 20 minutes.
Meanwhile, in a small saucepan, combine the soy sauce, water, honey, liquid smoke, vinegar, garlic powder, and onion powder. Set the pan over medium heat and bring to a simmer. Simmer for 2 to 3 minutes, until the mixture reduces to a glaze, whisking almost constantly.
After the sweet potato rounds have roasted for 20 minutes, brush the glaze over top. Roast for 5 more minutes.
Serves 4
Garlic Butter Broccoli with Shaved Parmesan
I promise you: this amazing side dish is not as unhealthy as it sounds! I used just enough butter for flavor, not decadence. The broccoli is steamed first, then tossed in a small amount of butter before a quick roast in the oven.
Why the two-step cooking method? First, I find that if you roast raw broccoli, it dries out, and the browned edges can taste bitter. Second, because toasting the garlic for a few minutes brings out more of its wonderful flavor.
A note about the garlic: I chose not to use fresh garlic for this recipe because the broccoli isn’t in the oven long enough to cook off the “raw” pungency. I used dehydrated garlic – not garlic powder. Dehydrated, minced garlic is found in the spice aisle next to the garlic powder and garlic salt. If you can't find bigger pieces of diced garlic, used the granulated garlic in a pinch.
A note about the cheese: Since you’re shaving the cheese over the broccoli just before serving, select a good quality piece of cheese (domestic or imported, doesn't matter); the flavor will shine.
Garlic Butter Broccoli with Shaved Parmesan
5-6 cups fresh broccoli florets
1 tablespoon butter, melted
1 teaspoon dehydrated minced garlic
Salt and ground black pepper
2-inch piece good quality parmesan cheese, Pecorino Romano cheese, or Parmigiano Reggiano
Preheat the oven to 400 degrees. Coat a large baking sheet with parchment paper or foil.
Steam the broccoli in a steamer basket over simmering water, or in the microwave (with 1/2-inch of water) until crisp-tender (about 3 to 4 minutes).
In a large bowl, combine the butter and garlic. Add the broccoli and toss to coat. Transfer the broccoli to the prepared pan and roast for 5 to 7 minutes, until the garlic is toasted (you’ll smell the wonderful nuttiness).
Transfer the broccoli to a serving plate and shave the cheese over top.
Serves 4
Wilted Kale Salad with Coconut Water Vinaigrette
Wilted Kale Salad with Coconut Water Vinaigrette
1 tablespoon olive oil
1/4 cup minced red onion
1 bell pepper, seeded and sliced
8-9 cups sliced kale, about 2 bunches (don’t worry, it shrinks!)
Salt and freshly ground black pepper
For the Coconut Water Vinaigrette
1/2 cup coconut water
1 tablespoons olive oil
1 lemon, juice and zest (1 tablespoon lemon juice, 1/2 teaspoon lemon zest)
1 teaspoon Dijon mustard
1/2 teaspoon oregano
Salt and freshly ground black pepper
Coconut chips for serving
Heat 1 tablespoon of the oil in a large skillet or wok over medium high heat. Add the onion and bell pepper and cook for 2 minutes, until soft. Add the kale and cook for 3 to 5 minutes, until wilted, stirring frequently. Season to taste with salt and pepper
Meanwhile, to make the vinaigrette, in a small bowl, whisk together the coconut water, 1 tablespoon of the oil, lemon juice, lemon zest, Dijon mustard, and oregano. Season to taste with salt and pepper.
Drizzle the vinaigrette over the kale and garnish with coconut chips.
Serves 4
Oven Roasted Hash Browns with Bell Pepper
You will adore this amazing side dish! The caramelized potatoes boast the flavors of sweet paprika, zesty garlic, and tangy Worcestershire sauce. Plus, they're perfectly crisp on the outside and tender on the inside.
Oven roasting cuts out work, calories and fat!: Classic hash browns (also known as home fries, house fries, and American fries) are typically made stove-top with copious amounts of oil or butter. Lots of fat is needed because the potatoes take a while to soften, so you need to make sure they don't dry out. To speed things up, sometimes the potatoes are par-boiled or steamed first, but you still need lots of fat to keep them from sticking to the skillet. In this recipe, the oven does ALL the work, creating perfectly cooked, golden brown hash browns with a fraction of the calories and fat.
Want a spicy version? Add a little cayenne pepper, or serve the hash browns with hot sauce on the side.
About the skillet: Make sure you choose an ovenproof skillet so you can assemble, cook and serve everything in the same pan. I prefer cast iron because it creates a nice crust on the potatoes.
Consider these for breakfast and brunch: Turn these hash browns into a winning breakfast or brunch by topping them with fried eggs.
Oven Roasted Hash Browns with Bell Pepper
2 tablespoons olive oil
1 teaspoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon garlic powder
3/4 teaspoon salt, preferably kosher
1/2 teaspoon ground black pepper
1 1/4 pounds cubed potatoes, red, russet or Yukon gold
1 red or green bell pepper, seeded and diced
2 green onions, chopped
Preheat the oven to 425 degrees.
In a large ovenproof skillet, whisk together the oil, Worcestershire sauce, paprika, garlic powder, salt, and pepper. Add the potatoes, bell pepper and green onions and toss to combine.
Transfer the skillet to the oven and roast for 55 to 60 minutes, until the potatoes are golden brown and tender, stirring every 20 minutes.
Serves 4
Buttery Roasted Vegetables
I know, I know... putting butter and vegetables in the same title doesn't sound all that nutritious. But, behold an irresistible side dish that boasts all the goodness you crave without the guilt!
So just how much butter do you need? You need just enough butter to add flavor and to create a longer lasting, tastier environment on the palate (fat helps flavors linger on the tongue). You don't need enough to take away the glory of fresh produce!
Pick any veggie you want: I roasted zucchini and asparagus, but any vegetable works. My favorites for roasting are cob corn, summer and winter squash, broccoli, cauliflower, eggplant, bell peppers, carrots, green beans, potatoes, and snap peas.
Buttery Roasted Vegetables
2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium zucchini, sliced crosswise into 1/4-inch thick rounds
1 bunch fresh asparagus, woody ends trimmed and discarded
Salt and ground black pepper
Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper or foil.
Melt the butter in the microwave or small saucepan over low heat. Whisk in the olive oil. Transfer the mixture to a large bowl and add the zucchini and asparagus spears and toss to coat the vegetables. Transfer the vegetables to the prepared baking sheet, in a single layer. Season with salt and pepper.
Roast for 15 to 20 minutes, until golden brown and crisp-tender.
Serves 4
Cheesy Roasted Cauliflower Marinara
Looking for a break from pasta? Tired of zoodles (zucchini noodles)? Cauliflower to the rescue! It satisfies that pasta-with-sauce (and cheese) craving without all the carbs and gluten. And, it's incredibly easy to make. Think of this as baked ziti, without the ziti (and you won't miss it because of the garlic-butter infused, caramelized cauliflower).
Why blanch-and-then-bake the cauliflower? For two reasons. First, blanching the cauliflower shortens the oven cooking time and prevents the veggie from drying out. Second, coating the blanched cauliflower with butter and garlic before roasting adds an extra, incredible, layer of flavor.
Why a baking sheet and a casserole dish? When you roast the cauliflower on a baking sheet, every edge has a chance to caramelize, something you can't accomplish with a high-sided casserole dish (it works, but not as well). Once the cauliflower is caramelized, it's transferred to a baking/casserole dish and topped with sauce and cheese. Just like baked ziti. Make sense?
Main dish? Side dish? Either! This dish is hearty enough to serve as a vegetarian main dish. It's also a great partner for meat, fish and poultry.
Cheesy Roasted Cauliflower Marinara
Cooking spray
1 head cauliflower, cut into florets
1 tablespoon unsalted butter
1 teaspoon minced dried garlic, not garlic powder
Salt and ground black pepper
1 cup marinara sauce
1 cup shredded mozzarella cheese
2 tablespoons grated parmesan cheese
Preheat the oven to 425 degrees. Coat a baking sheet and shallow baking dish with cooking spray.
Bring a large pot of water to a boil. Add the cauliflower and return to a boil. Cook for 2 minutes. Drain.
Melt the butter in the same pot over low heat. Add the garlic and cook for 30 seconds. Return the cauliflower to the pot and toss to coat.
Transfer the cauliflower to the prepared baking sheet and season with salt and pepper. Roast for 15 to 20 minutes, until golden brown.
Reduce the oven temperature to 350 degrees.
Transfer the cauliflower to the prepared baking dish. Top with the sauce and mozzarella cheese. Top with the parmesan cheese.
Cover with foil and bake for 10 minutes. Uncover and bake for 10 more minutes, until the cheese melts.
Serves 4
Comments
Post a Comment